So Creamy Quotes

I settled on the floor and whispered to Sam, “I want you to listen to me, if you can.” I leaned the side of my face against his ruff and remembered the golden wood he had shown me so long ago. I remembered the way the yellow leaves, the color of Sam’s eyes, fluttered and twisted, crashing butterflies, on their way to the ground. The slender white trunks of the birches, creamy and smooth as human skin. I remembered Sam standing in the middle of the wood, his arms stretched out, a dark, solid form in the dream of the trees. His coming to me, me punching his chest, the soft kiss. I remembered every kiss we’d ever had, and I remembered every time I’d curled in his human arms. I remembered the soft warmth of his breath on the back of my neck while we slept. I remembered Sam.

So what did I do? I crawled back into my bed and ate another gallon of ice creamy goodness and tried to forget the tattooed bartender who had bulldozed his way into my life. Stupid dick wad.

I guess you can call me "old fashioned". I prefer the book with the pages that you can actually turn. Sure, I may have to lick the tip of my fingers so that the pages don't stick together when I'm enraptured in a story that I can't wait to get to the next page. But nothing beats the sound that an actual, physical book makes when you first crack it open or the smell of new, fresh printed words on the creamy white paper of a page turner.

I think it was Donald Mainstock, the great amateur squash player who pointed out how lovely I was. Until that time I think it was safe to say that I had never really been aware of my own timeless brand of loveliness. But his words smote me, because of course you see, I am lovely in a fluffy moist kind of way and who would have it otherwise? I walk, and let’s be splendid about this, in a highly accented cloud of gorgeousness that isn't far short of being, quite simply terrific. The secret of smooth almost shiny loveliness, of the order of which we are discussing, in this simple, frank, creamy sort of way, doesn't reside in oils, unguents, balms, ointments, creams, astringents, milks, moisturizers, liniments, lubricants, embrocations or balsams, to be rather divine for just one noble moment, it resides, and I mean this in a pink slightly special way, in ones attitude of mind. To be gorgeous, and high and true and fine and fluffy and moist and sticky and lovely, all you have to do is believe that one is gorgeous and high and true and fine and fluffy and moist and sticky and lovely. And I believe it of myself, tremulously at first and then with rousing heat and passion, because, stopping off for a second to be super again, I’m so often told it. That’s the secret really.

She was so tight and compact; it would be nothing to tuck her neat and warm into the inside of his jacket and carry her wherever he went and feed her bites of cheese biscuits. Skin so creamy with just a touch of makeup dusting over her face, she had luscious lips the color of a Bordeaux wine and a slim neck he ached to suck on. God her fucking eyes… it was like they were constantly smiling.

Never! Never, Marge. I can't live the button-down life like you. I want it all: the terrifying lows, the dizzying highs, the creamy middles. Sure, I might offend a few of the bluenoses with my cocky stride and musky odors -- oh, I'll never be the darling of the so-called ‘City Fathers’ who cluck their tongues, stroke their beards, and talk about "What's to be done with this Homer Simpson?

Beauty was all around them. Unsuspected tintings glimmered in the dark demesnes of the woods and glowed in their alluring by-ways. The spring sunshine sifted through the young green leaves. Gay trills of song were everywhere. There were little hollows where you felt as if you were bathing in a pool of liquid gold. At every turn some fresh spring scent struck their faces: Spice ferns...fir balsam...the wholesome odour of newly ploughed fields. There was a lane curtained with wild-cherry blossoms; a grassy old field full of tiny spruce trees just starting in life and looking like elvish things that had sat down among the grasses; brooks not yet "too broad for leaping"; starflowers under the firs; sheets of curly young ferns; and a birch tree whence someone had torn away the white-skin wrapper in several places, exposing the tints of the bark below-tints ranging from purest creamy white, through exquisite golden tones, growing deeper and deeper until the inmost layer revealed the deepest, richest brown as if to tell tha all birches, so maiden-like and cool exteriorly, had yet warm-hued feelings; "the primeval fire of earth at their hearts.

The Ghost-Girl's lips was fixed in a bitter smile, but her creamy eyes was sad so sad but proud'n'strong too.

This entitlement plays out in one of two ways: 1.   I’m awesome and the rest of you all suck, so I deserve special treatment. 2.   I suck and the rest of you are all awesome, so I deserve special treatment. Opposite mindset on the outside, but the same selfish creamy core in the middle.

Yes, I’d still have Sonia. And Zia. And so many other things that Karim no longer had. I’d still have the Arabian Sea and Sindhri mangoes, and crabbing with Captain Saleem, who had the most popular boat of all because his business card promoted ‘Garunteed no cockroach’, and, yes, there’s still be those bottles of creamy, flavored milk from Rahat Milk Corner and drives to the airport for coffee and warm sand at the beach and Thai soup at Yuan Tung; yes, Burns Road nihari; yes, student biryani; oh, yes, yes, yes, and all that, and all that again. So why complain? Why contemplate words like ‘longing’?

My dear, I could hardly keep still in my chair. I wanted to dash out of the house and leap in a taxi and say, "Take me to Charles's unhealthy pictures." Well, I went, but the gallery after luncheon was so full of absurd women in the sort of hats they should be made to eat, that I rested a little--I rested here with Cyril and Tom and these saucy boys. Then I came back at the unfashionable time of five o'clock, all agog, my dear; and what did I find? I found, my dear, a very naughty and very successful practical joke. It reminded me of dear Sebastian when he liked so much to dress up in false whiskers. It was charm again, my dear, simple, creamy English charm, playing tigers.

I’ve always loved magnolia trees and their blooms—there’s something so beautiful about a magnolia blossom. It demands attention, and you can’t help but love those big, creamy petals and that fragrant smell.

It is possible for a writer to make, or remake at least, for a reader, the primary pleasures of eating, or drinking, or looking on, or sex. Novels have their obligatory tour-de-force, the green-flecked gold omelette aux fines herbes, melting into buttery formlessness and tasting of summer, or the creamy human haunch, firm and warm, curved back to reveal a hot hollow, a crisping hair or two, the glimpsed sex. They do not habitually elaborate on the equally intense pleasure of reading. There are obvious reasons for this, the most obvious being the regressive nature of the pleasure, a mise-en-abîme even, where words draw attention to the power and delight of words, and so ad infinitum, thus making the imagination experience something papery and dry, narcissistic and yet disagreeably distanced, without the immediacy of sexual moisture or the scented garnet glow of a good burgundy. And yet, natures such as Roland's are at their most alert and heady when reading is violently yet steadily alive. (What an amazing word "heady" is, en passant, suggesting both acute sensuous alertness and its opposite, the pleasure of the brain as opposed to the viscera—though each is implicated in the other, as we know very well, with both, when they are working.)

There was toast, too, cooked beneath the grill as my father cooked it, with homemade blackberry jam. There was the best cup of tea I ever drunk. By the fireplace, the kitten lapped at a saucer of creamy milk, and purred so loudly I could hear it across the room. I wished I could purr too, I would have purred then.

On Sunday, we slathered brioche with cultured butter, dolloped crème fraîche on daubes, and spooned a pudding of Aida's creation. The interior was so creamy it recalled the molten center of the earth. If the land of milk and honey produced no further milk, this meal proclaimed, then we would sup of the last like kings and queens.

Ifemelu decided to stop faking an American accent on a sunlit day in July, the same day she met Blaine. It was convincing, the accent. She had perfected, from careful watching of friends and newscasters, the blurring of the t, the creamy roll of the r, the sentences starting with “so,” and the sliding response of “oh really,” but the accent creaked with consciousness, it was an act of will. It took an effort, the twisting of lip, the curling of tongue. If she were in a panic, or terrified, or jerked awake during a fire, she would not remember how to produce those American sounds.

They look so relaxed, so happily engaged in the present moment, these four women drinking cappuccinos and savoring the creamy cannolis.

Ooh… it’s so creamy,

Ooh… it’s so creamy,” she said after swallowing

It was so creamy

To Juan at the Winter Solstice There is one story and one story only That will prove worth your telling, Whether as learned bard or gifted child; To it all lines or lesser gauds belong That startle with their shining Such common stories as they stray into. Is it of trees you tell, their months and virtues, Or strange beasts that beset you, Of birds that croak at you the Triple will? Or of the Zodiac and how slow it turns Below the Boreal Crown, Prison to all true kings that ever reigned? Water to water, ark again to ark, From woman back to woman: So each new victim treads unfalteringly The never altered circuit of his fate, Bringing twelve peers as witness Both to his starry rise and starry fall. Or is it of the Virgin's silver beauty, All fish below the thighs? She in her left hand bears a leafy quince; When, with her right hand she crooks a finger, smiling, How many the King hold back? Royally then he barters life for love. Or of the undying snake from chaos hatched, Whose coils contain the ocean, Into whose chops with naked sword he springs, Then in black water, tangled by the reeds, Battles three days and nights, To be spewed up beside her scalloped shore? Much snow if falling, winds roar hollowly, The owl hoots from the elder, Fear in your heart cries to the loving-cup: Sorrow to sorrow as the sparks fly upward. The log groans and confesses: There is one story and one story only. Dwell on her graciousness, dwell on her smiling, Do not forget what flowers The great boar trampled down in ivy time. Her brow was creamy as the crested wave, Her sea-blue eyes were wild But nothing promised that is not performed.

She woke from dreamless rest to find her lap filled with wildflowers-blue and gold violets, white starworts with bright yellow centers, wild geraniums, purple heather, pale lavender bellflowers, creamy butterworts...a treasure trove of nature's jewels. "Where did these come from?" she asked her warrior husband. He leaned back on his elbows and studied the sea. "Some trolls came by and left them." "Trolls picking flowers?" "More believable, surely, than me doing it?" She laughed and surprised him by competently weaving the summer's late blossoms into a garland for her hair. "How is it you know how to do that," he asked, "when you are so thoroughly undomestic?" She threw a purple aster at him and laughed again. "I thought I was managing to conceal that." "Oh,certainly.

The chicken kebab is moist and fragrant; the chicken chunks fall apart when I bite into them, and the aromas of turmeric and parsley flood my senses. I have to close my eyes to take in all the flavors- spicy, salty, meaty. The doogh is equally delicious; I swear I've never drunk something so creamy, so minty, so refreshing.

I went and turned up the heat and hit the switch for the gas fireplace on the wall opposite the bed. Flames roared to life and filled the dim room with dancing orange. "This sure beats my dorm room," she half sighed. I laughed and turned. The breath I was taking in froze halfway to my lungs. She was sitting in the center of my bed, the blankets rumpled and piled around her. My shirt was way too large and the neck slipped down low over one of her slim shoulders, exposing a wide patch of creamy skin. Her cheeks were pink and her lips were swollen. The long thick mass of her hair was tangled and messy, falling around her face and down her back. I'd missed her. I'd missed her even more than I'd let myself realize. But seeing her sitting there taking up so little space in my bed but so much room in my chest was sorta something I couldn't deny. She tilted her head and looked at me, wrinkling her nose. "Do I look a mess?" she asked. I shook my head, unable to speak. I never thought this would happen to me. I never thought I would love someone so much. So fast.

By the fireplace, the kitten lapped at a saucer of creamy milk, and purred so loudly I could hear it across the room. I wished I could purr too. I would have purred then.

1 The summer our marriage failed we picked sage to sweeten our hot dark car. We sat in the yard with heavy glasses of iced tea, talking about which seeds to sow when the soil was cool. Praising our large, smooth spinach leaves, free this year of Fusarium wilt, downy mildew, blue mold. And then we spoke of flowers, and there was a joke, you said, about old florists who were forced to make other arrangements. Delphiniums flared along the back fence. All summer it hurt to look at you. 2 I heard a woman on the bus say, “He and I were going in different directions.” As if it had something to do with a latitude or a pole. Trying to write down how love empties itself from a house, how a view changes, how the sign for infinity turns into a noose for a couple. Trying to say that weather weighed down all the streets we traveled on, that if gravel sinks, it keeps sinking. How can I blame you who kneeled day after day in wet soil, pulling slugs from the seedlings? You who built a ten-foot arch for the beans, who hated a bird feeder left unfilled. You who gave carrots to a gang of girls on bicycles. 3 On our last trip we drove through rain to a town lit with vacancies. We’d come to watch whales. At the dock we met five other couples—all of us fluorescent, waterproof, ready for the pitch and frequency of the motor that would lure these great mammals near. The boat chugged forward—trailing a long, creamy wake. The captain spoke from a loudspeaker: In winter gray whales love Laguna Guerrero; it’s warm and calm, no killer whales gulp down their calves. Today we’ll see them on their way to Alaska. If we get close enough, observe their eyes—they’re bigger than baseballs, but can only look down. Whales can communicate at a distance of 300 miles—but it’s my guess they’re all saying, Can you hear me? His laughter crackled. When he told us Pink Floyd is slang for a whale’s two-foot penis, I stopped listening. The boat rocked, and for two hours our eyes were lost in the waves—but no whales surfaced, blowing or breaching or expelling water through baleen plates. Again and again you patiently wiped the spray from your glasses. We smiled to each other, good troopers used to disappointment. On the way back you pointed at cormorants riding the waves— you knew them by name: the Brants, the Pelagic, the double-breasted. I only said, I’m sure whales were swimming under us by the dozens. 4 Trying to write that I loved the work of an argument, the exhaustion of forgiving, the next morning, washing our handprints off the wineglasses. How I loved sitting with our friends under the plum trees, in the white wire chairs, at the glass table. How you stood by the grill, delicately broiling the fish. How the dill grew tall by the window. Trying to explain how camellias spoil and bloom at the same time, how their perfume makes lovers ache. Trying to describe the ways sex darkens and dies, how two bodies can lie together, entwined, out of habit. Finding themselves later, tired, by a fire, on an old couch that no longer reassures. The night we eloped we drove to the rainforest and found ourselves in fog so thick our lights were useless. There’s no choice, you said, we must have faith in our blindness. How I believed you. Trying to imagine the road beneath us, we inched forward, honking, gently, again and again.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

Avocados are one of my weaknesses. Creamy but firm, even plain, they call margaritas, chips, and good times to mind. Fortunately, they are so nutritious that the fat content is pretty much canceled out.

This was fresh, rich, heavenly, succulent, soft, creamy, kiss-my-ass, cows-gotta-die-for-this, delightfully salty, moo-ass, good old white folks cheese, cheese to die for, cheese to make you happy, cheese to beat the cheese boss, cheese for the big cheese, cheese to end the world, cheese so good it inspired a line every first Saturday of the month: mothers, daughters, fathers, grandparents, disabled in wheelchairs, kids, relatives from out of town, white folks from nearby Brooklyn Heights, and even South American workers from the garbage-processing plant on Concord Avenue, all patiently standing in a line that stretched from the interior of Hot Sausage’s boiler room to Building 17’s outer doorway, up the ramp to the sidewalk, curling around the side of the building and to the plaza near the flagpole.

As it turned out, the purée of spring vegetables exceeded Mr. Ravenel's description. The soft reddish-orange emulsion really did taste like a garden. It was a bold, creamy harmony of astringent tomato, sweet carrots, potatoes, and greens, bound together in a lively snap of springtime. As Phoebe bit into a half-crisp, half-sodden crouton, she closed her eyes to savor it. God, it had been so long since she'd really tasted anything.

There was the best cup of tea I have ever drunk. By the fireplace, the kitten lapped at a saucer of creamy milk, and purred so loudly I could hear it across the room. I wished I could purr too. I would have purred then.

Captain Harcourt-Bruce was not only dashing, handsome, and brave, he was also rather romantic. The reappearance of magic in England thrilled him immensely. He was a great reader of the more exciting sort of history - and his head was full of ancient battles in which the English were outnumbered by the French and doomed to die, when all at once would be heard the sound of strange, unearthly music, and upon a hilltop would appear the Raven King in his tall, black helmet with it's mantling of raven-feathers streaming in the wind; he would gallop down the hillside on his tall, black horse with a hundred human knights and a hundred fairy knights at his back, and he would defeat the French by magic. That was Captain Harcourt-Bruce's idea of a magician. That was the sort of thing which he now expected to see reproduced on every battlefield on the Continent. So when he saw Mr Norrell in his drawing-room in Hanoversquare, and after he had sat and watched Mr Norrell peevishly complain to his footman, first that the cream in his tea was too creamy, and next that it was too watery - well, I shall not surprize you when I say he was somewhat disappointed. In fact he was so downcast by the whole undertaking that Admiral Paycocke, a bluff old gentleman, felt rather sorry for him and only had the heart to laugh at him and tease him very moderately about it.

Paper is first year,' I said. At the end of Year One's unexpectedly wrenching treasure hunt, Amy presented me with a set of posh stationery, my initials embossed at the top, the paper so creamy I expected my fingers to come away moist. In return, I'd presented my wife with a bright red dime-store paper kite, picturing the park, picnics, warm summer gusts. Neither of us liked our presents; we's each have preferred the other's. It was a reverse O. Henry.

What’s the, like, symbol, for five years? Paper?” “Paper is first year,” I said. At the end of Year One’s unexpectedly wrenching treasure hunt, Amy presented me with a set of posh stationery, my initials embossed at the top, the paper so creamy I expected my fingers to come away moist. In return, I’d presented my wife with a bright red dime-store paper kite, picturing the park, picnics, warm summer gusts. Neither of us liked our presents; we’d each have preferred the other’s. It was a reverse O. Henry. “Silver?” guessed Go. “Bronze? Scrimshaw? Help me out.” “Wood,” I said. “There’s no romantic present for wood.” At the other end of the bar, Sue neatly folded her newspaper and left it on the bartop with her empty mug and a five-dollar bill. We all exchanged silent smiles as she walked out. “I got it,” Go said. “Go home, fuck her brains out, then smack her with your penis and scream, ‘There’s some wood for you, bitch!’ 

You don’t share those thoughts because you’re afraid your extremes will define you, that people will let those little nuggets overpower everything else they know about you, that finely honed image you’ve constructed. So you hide. You put on a mask. But don’t you see? Nobody can really know you unless they know your extremes. If all they know is the gooey, creamy center and not the ragged edges, the outer reaches of your personality, then they have an incomplete picture, a series of snapshots.

The creamy millefeuille roses had arrived from Holland yesterday and been left in the warm kitchen, where they were opening like tulle ballerina skirts. The pale pink peonies were in the coolest corner of the shop downstairs so they wouldn't go over. The wildflower man would be in at 6 a.m. to deliver the cornflowers and foxgloves. Every flower in the bouquet had a special meaning for the bride. She had known exactly what she wanted, Lara remembered, and had turned up at the shop with her own color swatches and mood boards and Pinterest links.

Two long, curved feathers, one crossed over the other, stripes of creamy beige and brown blending into the grass flattened by the girl’s head. From an owl—no mistaking the comb-like flutings along the outer edge. “Fimbriae”—Jes could almost hear her father—“so its flight will be silent.

When she was a girl, and still growing, ravenous, whenever there had been a cake - a sponge cake, dusted with sugar, which Mrs. Hill had conjured up out of eggs and flour and creamy butter - Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; event to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

The ladies egged him on; in Eve's name, they dared him; so he made love with discreet verbs and light nouns, delicate conjunctions. They begged; they defied him to define...define everything. They could not be scandalized—impossible, they said. Indecent prepositions such as in, on, up, merely made them smile, and the roundest exclamation broke upon them like a bubble's kiss, a butterfly's. Smooth and creamy adjectives enabled them to lick their lips upon the crudest story. How charmingly you speak, Reverend Furber, how much you've seen of this wicked world, and how alive you are to it, they said.

In winter, the cows stock up on nutrients, so their milk is sweet, with a creamy richness. Milk is originally part of cows' blood. For me, dairy products are both my life and my blood. It's these memories that I have to thank for my love of sweet things and buttery food, particularly butter-rich French cuisine.

A dream-like state enveloped us, days filled with sunlight, the creamy churn of waves as the ship plunged and reared like a mettlesome horse, the flash of silver spray against our faces and, at night, a canopy of white-hot stars in blackness so deep it seemed as if I could stretch out my hand and plunge it wrist-deep into the velvet of it.

You are mine for all eternity, Savannah, until we grow weary of this existence and choose to go together to the next." Reluctantly, he freed his body from hers,bent hif head to remove the thin triail of red marring her skin. Gregori settled her into him so that his head rested beside her breast. Her arms crept around his damp hair, cradling him to her, the sleep of their people calling to her. He shifted her slight body so that he could drape one leg over her thighs possessively, so that his hands could shape the length of her body at will,know it was imprinted there in the soil beside his. The chamber door slid noiselessly shut to seal them inside at his thought. The safeguards were many and all of them deadly.Anyone disturbing their rest would be in mortal peril.Gregori stroked her long hair, contended. At peace. "You are so small, ma petite, to bring such pleasure to a man." The warmth of his breath teased her nipple, and his tongue followed in a slow,leisurely caress. "I have made love to you each time I have taken you into my arms. There can be no other for either of us,Savannah." She stirred with drowsy contentment, the slight movement bringing her breast against his mouth. Her hands stroked his hair gently. "I am not the one who worries, lifemate.I know there is no other." His tongue made another lazy, contented curl around her creamy skin. "One who has gone centuries in utter darkness takes a long time to believe he will not lose the light.Go to sleep, Savannah, safe in my arms.Let the soil heal both of us and bring us peace, as Julian knew it would." She was silent for a moment, but his mouth feeding at her breast was causing little aftershocks, rushes of liquid heat. "I will if you behave.

There was a jug of creamy milk for the children (Mr Beaver stuck to beer) and a great lump of deep yellow butter in the middle of the table from which everyone took as much as he wanted to go with his potatoes, and all the children thought- and I agree with them- that there's nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago. And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle onto the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out.

There’s salt here,” said Laurie, as he handed Jo a saucer of berries. “Thank you, I prefer spiders,” she replied, fishing up two unwary little ones who had gone to a creamy death. “How dare you remind me of that horrid dinner party, when yours is so nice in every way?” added Jo, as they both laughed and ate out of one plate, the china having run short.

A faint sheen of perspiration made Simone's face glow, and every part of him felt warm and alive. I want you, he thought. God, I want you. He used his free hand to cup the side of her face. Her skin was so soft...so dewy and creamy and perfect. He wanted to touch every inch of her. He wanted to lick the salt sheen from her breasts and her belly and her legs. He wanted to taste the deep places.

Now there's a place I didn't cover. Maybe I should." "Maybe you should---oh!" She gasped and bucked as I leaned down and lapped at her breast, flicking her nipple. God, she tasted good, sweet woman and creamy lemon. I sucked her deep into my mouth, loving the way she groaned and writhed. Not letting go, I pulled back, tugging at her breast until her nipple freed with a decadent pop. Then moved on to her other breast, taking my time, nuzzling and licking until my lips were covered in cream, and she begged and whimpered for more. A dollop of lemony confection slid down the plump curve of her pretty tit, and I chased it with my tongue, slurping it up, licking her nipple once more because I could. And then I did it again. Her arm wound around my neck, urging me farther down. "Get messy with me, Lucian." She was beautiful, flushed and fevered with her need. "Yes, ma'am." I eased over her, my dick finding her waiting sex, and pushed into that perfect spot. We both groaned, our bodies sliding on slick buttercream. My mouth found hers, and she devoured me, her thighs clasping my hips, body working with mine. I thrust deep and steady, reveling in the feel of her. It felt so good my body flared hot and cold and hot again. "I fucking love fucking you.

Women are sewers just like we are, the once pure boys recognize with a start; it’s raw sewage that produces fertilization; once you understand that you can be fond of yourself and members of the Opposite Sex, but you can never quite see them again as ice cream bars. I, the author, don’t really mind this, for I love all girls and love to hug and kiss them and cheer them up when they cry, and have them perform all the same services for me; and a woman’s saliva is certainly a miracle, think of all those enzymes and germs; and if I took and wrote the chemicals down on a sheet of paper, all COOOHs and sighs, it would look pretty, just like a face all pretty, like the dear round moon-face of her who loves you or the creamy-freckled skin and blue eyes and heavenly hair of that Irish beauty back in college, so don’t think I’m complaining.

Sun and sea air could not burn his skin, it was the same creamy marble hue as at first—though he did look a little pale, either from the cold or in the bluish moonlight of the arc-lamps. The shapely brows were so delicately drawn, the eyes so deeply dark—lovelier he was than words could say, and as often the thought visited Aschenbach, and brought its own pang, that language could but extol, not reproduce, the beauties of the sense.

What do they do here better than any other place on earth? Answer: Guinness. This delicious, some say magical, probably nutritious, unparalleled beverage. This divine brew is so tasty, creamy, so near chocolatey in its rich, satisfying, buzz-giving qualities, that the difference between the stuff here, and the indifferently poured swill you get where you come from, is like night and day. One is beer, the other, angels sing celestial trombones.

Marjan Aminpour slowly sipped at her hot tea and studied the changing horizon. Mornings in Ireland were so different from those of her Persian childhood, she thought, not for the first time. Were she still in the land of her birth, Marjan mused, daybreak would be marked by the crisp sounds of a 'sofreh', the embroidered cloth upon which all meals were enjoyed, flapping over a richly carpeted floor. Once spread, the 'sofreh' would be covered by jars of homemade preserves- rose petal, quince-lime, and sour cherry- as well as pots of orange blossom honey and creamy butter. The jams and honey would sit alongside freshly baked rounds of 'sangak' bread, golden and redolent with crunchy sesame seeds. Piled and teetering like a tower, the 'sangak' was a perfect accompaniment to the platters of garden mint, sweet basil, and feta cheese placed on the 'sofreh', bought fresh from the local bazaar.

They dressed her and she laced tightly so that her breasts were pressed into two tantalizing curves of creamy flesh at the neck of her gown. Her glossy black hair was exposed by her pushed-back hood, her long fingers were loaded with rings, she wore her favorite pearl choker with the “B” for Boleyn at her throat, and she paused before she left the room to look at herself in the mirror, and shot her reflection that knowing, seductive little half-smile.

God, she was gorgeous. Pure and cleanly beautiful. From the rounded crests of her cheeks to the delicate sweep of her jaw, she had the kind of face sculptors memorialized in marble and the rest of us gazed upon for centuries to come. Of course she was beautiful. She was an actress. Meant to be idolized on the screen. Emma Maron, a.k.a Princess Anya, future queen and conqueror on Dark Castle. The guys and I used to watch the show while traveling between games. Anya was a favorite. Particularly since... I'd seen her breasts. It hit me like a puck to the helmet, and my ears began to ring. I'd seen those perfect creamy handfuls with sweet pink tips that pointed upward, defying gravity and begging to be sucked. I had watched her on hands on knees, perky tits bouncing as Arasmus slammed into her from behind. I actually blushed. Me. The guy who'd had dozens of women throw themselves at him every night since high school. I'd had sex so many times and in so many ways it had become a blur. Nothing shamed me or made me uncomfortable. Yet I started to get hot under the collar, my cheeks burning. After nearly a year of being disinterested in all things sexual, my dick decided to make its presence known and start rising. Now, of all times. Now, when I was stuck in a damn truck less than three feet from a woman, I finally got a hard-on. Lovely. I felt like a damn lecher. "At least it's a beautiful drive," she said, breaking through heated thoughts of creamy breasts with cotton candy nipples.

What is the perfect peanut butter and jelly sandwich, exactly?” Tess asked, pursing her lips. Erin knew it was her attempt at making light of a heavy situation. “You know, just the right amount of jelly where it doesn’t squish out when you bite into it. Not so much peanut butter that you get all goopy-mouthed. Making the perfect PBJ is an art form. And it has to be fresh white bread, and the best grape jelly and creamy peanut butter on the market. No exceptions.” Tess bobbed her head. “Ah, yes. The dreaded goopy mouth.

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

Across the road, under the willows, Rose Thorn saw a tangle of purple waterleaf, edible. The May apples had opened their umbrellas over creamy flowers, and a clump of white trillium waved flags of truce, a few of them blushing pink. The foliage between them and the island--- elderberry bushes and silky dogwood--- was already so thick that Rosie could barely see the cottage perched just above the bridge. She didn't understand why she'd wanted to leave this lovely, lush, watery place; at this time of year, she was always sure she'd never want to leave again.

Without warning, a smooth voice spoke next to her ear- a woman's voice with an American accent. "You're nothing but a skinny, awkward child, just as he described. He's visited me since the wedding, you know. He and I have laughed together over your juvenile infatuation with him. You bore him senseless." Pandora turned and found herself confronted by Mrs. Nola Black. The woman was breathtaking, her features creamy-skinned and flawless, her eyes deep and dark under brows so perfectly groomed and delineated, they looked like thin strips of velvet. Although Mrs. Black was approximately the same height as Pandora, her figure was a remarkable hourglass shape, with a waist so small one could have buckled a cat's collar around it. "That's nothing but bitchful thinking," Pandora said calmly. "He hasn't visited you, or he would have told me." Mrs. Black was clearly "picking for a fight," as Winterborne would have put it. "He'll never be faithful to you. Everyone knows you're a peculiar girl who tricked him into marriage. He appreciates novelty, to be sure, but it will wear off, and then he'll send you packing to some remote country house." Pandora was filled with a confusing mixture of feelings. Jealousy, because this woman had known Gabriel intimately, and had meant something to him... and antagonism, but also a stirring of pity, because there was something wounded in the biting darkness of her eyes. Behind the stunning façade, she was a savagely unhappy woman. "I'm sure you think that's what I should fear," Pandora said, "but I actually don't worry about that at all. I didn't trick him, by the way." She paused before adding, "I'll admit to being peculiar. But he seems to like that.

Whoa.” I snapped my head toward him then glanced over my shoulder to a gurney being rushed up the hall. “You’re sure you’re okay to leave? You’re not very… aware.” “Yeah, I’m fine.” I nodded. “So what did the doctor say?” he questioned as we continued down the hall. “He was concerned about the graze,” I said. “Told me to keep an eye on it and gave me some bandages to redress it every day.” I reached up and touched the bandage, trying to remove the creamy-colored gauze from my line of vision. It was protruding from beneath my eye. “He redressed it, and not well, I might add.

This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it. That's a decidedly Japanese twist on a typically very European sauce! The heavy savoriness of thick sliced pork grilled to a crusty golden brown... ... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice! Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside! Instead of freezing it, he must have poached the egg before deep-frying it this time! The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked! To batter and deep-fry a poached egg that delicate without crushing it... ... you'd need skill and a touch bordering on the superhuman! Just how much has he trained?! How hard has he practiced... ... to make this single dish?! "Sure does take you back, doesn't it? This Eggs Benedict. I switched the muffin out for some seasoned rice, a family-restaurant staple. Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.

The Mother Thing blinked her eyes and looked serenely sad. She had great, soft, compassionate eyes—she looked more like a lemur than anything else but she was not a primate—she wasn’t even in our sequence, unearthly. But she had these wonderful eyes and a soft, defenseless mouth out of which music poured. She wasn’t as big as Peewee and her hands were tinier still—six fingers, any one of which could oppose the others the way our thumbs can. Her body—well, it never stayed the same shape so it’s hard to describe, but it was right for her. She didn’t wear clothes but she wasn’t naked; she had soft, creamy fur, sleek and fine as chinchilla

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

I believe in yogurt because it’s creamy and a good use of milk that would otherwise go sour. Think about it: Where does all the sour milk go? That goes for people too. Not that we ferment, though I guess we do lactate, but everyone has skills and desires that go unused and unmet, and they sour. How can we make yogurt of these soured attributes? How do we make something delicious, how do we salvage them? I was like, dude, how in the world did you manage to bring human lactation into your oral report? If I ever said anything half that creative, half that unusual, my best friends would divorce my ass. How can a guy be so comfortable with being weird?

Shadow enjoyed the easy, sweet Sunday life of the farmhouse when the two women traded stories and song. Coffee and cream. Laughter and tears. He liked Lora. She brought him creamy treats, not the dry stuff. And when she laughed at his snoring underneath the table, she would awaken him so he would not miss any of the action. He enjoyed this ma-triarchate much more than Ted’s rough reign. Sometimes, lying at the feet of Lora and Alice, on the cool kitchen floor, Shadow dreamed. He dreamed of the ancient times when tribal mothers ruled. Men hunted, but it was the women who shaped the wolves and the babies by the ring of fire into magic dogs and magic men.

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze.

Yes, I’d still have Sonia. And Zia. And so many other things that Karim no longer had. I’d still have the Arabian Sea and Sindhri mangoes, and crabbing with Captain Saleem, who had the most popular boat of all because his business card promised ‘Guaranteed no cockroach’, and, yes, there’d still be those bottles of creamy, flavoured milk from Rahat Milk Corner and drives to the airport for coffee and warm sand at the beach and Thai soup at Yuan Tung; yes, Burns Road nihari; yes, student biryani; oh, yes, yes, yes, all that, and all that again. So why complain? Why contemplate words like ‘longing’? After all, it was just the ends of my sentences I was losing.

Lemon and... blueberries, right? No, hold on- blackberries, I think. And... lavender? Lavender, for... excitement? I think there's an old saying that lavender is good for something like that." That sounded familiar. "Just a second." I took the book out of my backpack and flipped through the beginning again. "This isn't in alphabetical order, or any kind of order at all. Oh, here it is. Lavender brings luck and adventure for those who choose to embrace it," I said. "You were right." "What book is that?" asked Vik. "It looks ancient." "I just found it. It's got all these drawings and descriptions of herbs and spices." "Cool! Can I take a look?" I handed him the book, and he spent the next few minutes leafing through it, but then returned to eating the cupcake. "I love this. It's so different from the usual boring things people make. Although..." He took another bite. "I have a suggestion." He studied the cupcake. "The cake is light, fluffy, and complex, and the creamy, tangy frosting complements it so well. It might be even better with an edible garnish. Like a sugared mint leaf." He took another bite. "Or a sugared violet," he said with his mouth half full. "That would be lovely." I gaped in surprise. He was right. It would be lovely. I'd thought about topping them with fresh, mouth-puckering blackberries, but these suggestions were so much more elegant.

Crunchy, shaved burdock root wrapped in thick, creamy melted cheese! It matches beautifully with the juicy chicken and is perfectly accented with a touch of freshly ground black pepper! "But how could he get a flavor this rich without any bouillon?" "Because he took advantage of all of the burdock's savory flavor, right down to its peel. Burdock root has both a bitterness and a sweetness to it. He pulled out the perfect balance of both... ... and that tightened up and tied together the mellow robustness of the chicken and cheese! It so magnificently done it's frightening." He used burdock root, a vegetable hardly ever used in French cuisine... ... to cast a spell on a traditional French staple-quiche!

People are not sophisticated. They see dark, they think “bad,” “shady,” “untrustworthy.” They see light, they think “clean,” “pure,” “fresh.” Jason tells me this is racist. So sue me: I’m just saying what I’ve observed. In the ice cream industry, you always want your chocolate-based flavors to appear creamy, not earthy or bitter. Our Devil’s Food Cake, our Molten Fudge, our Cocoa-Loco. Marvelous flavors, all of them, but most of them sat in the cases for weeks, slowly crystallizing. Vanilla, meanwhile, is the number-one-selling flavor in America. You can’t tell me this is simply because of the taste. Not when you have rum raisin available. Or mint chip. Yet Aryanism still carries the day, darlings, even in the ice cream freezer. I don’t like this any more than you do. But there it is.

Last night, there was a moment before you got into bed. You stood, quite naked, bending forward a little - talking. It was only for an instant. I saw you - I loved you so - loved your body with such tenderness - Ah my dear - And I am not thinking now of ‘passion.’ No, of that other thing that makes me feel that every inch of you is so precious to me. Your soft shoulders - your creamy warm skin, your ears, cold like shells are cold - your long legs and your feet that I love to clasp with my feet - the feeling of your belly - & your thin young back - Just below that bone that sticks out at the back of your neck you have a little mole. It is partly because we are young that I feel this tenderness - I love your youth - I could not bear that it should be touched even by a cold wind if I were the Lord.

I ordered a salad with smoked salmon. I know that doesn't sound like a particularly decadent repast, but it is. That's because the French long ago mastered the art of serving salad so it doesn't feel like a punishment for something. There are always a few caramel-crusted potatoes on your salade niçoise, or a plump chicken liver or two bedded down in a nest of lamb's lettuce. A lot of this has to do with what is called a tartine- a large thin slice of country bread (Poilâne if you're lucky) topped with anything from melted goat cheese to shrimp and avocado. My lunch arrived, a well-worn wooden planche heaped with pillowy green lettuce, folded in a creamy, cloudy, mustardy vinaigrette. Balanced on top where three half slices of pain Poilâne, spread with the merest millimeter of butter, topped with coral folds of salmon.

Then he dropped the paper in. We watched as the flames caught its edges and curled them into light, then blackness. The smoke that emerged was a blue so clear it surpassed the sky, the water, my father's eyes. And then, the fragrance. It was big and full, shimmering with a strength its scent-paper had never had. This was no brief window into a world. This was the thing itself. I closed my eyes and the cabin walls vanished. I could smell the sweet spice of just-cut grass, and a sparkling conversation of flowers- lush and creamy, sharp and quick, dusty and soft as memory itself. They came together like bird songs overlapping. There was sunshine, pulling out the fragrances with its warmth. I could feel it on my skin, surrounding me in a way the heat of our woodstove never could. I stood in the middle of it all, inhaling. I had never felt so full of anything before.

When she was a girl, and still growing, ravenous, whenever there had been a cake – a sponge cake, dusted with sugar, which Mrs Hill had conjured up out of eggs and flour and creamy butter – Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; even to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

Jack coughed slightly and offered his hand. “Hi, uh. I’m Jack.” Kim took it. “Jack what?” “Huh?” “Your last name, silly.” “Jackson.” She blinked at him. “Your name is Jack Jackson?” He blushed. “No, uh, my first name’s Rhett, but I hate it, so…” He gestured to the chair and she sat. Her dress rode up several inches, exposing pleasing long lines of creamy skin. “Well, Jack, what’s your field of study?” “Biological Engineering, Genetics, and Microbiology. Post-doc. I’m working on a research project at the institute.” “Really? Oh, uh, my apple martini’s getting a little low.” “I’ve got that, one second.” He scurried to the bar and bought her a fresh one. She sipped and managed to make it look not only seductive but graceful as well. “What do you want to do after you’re done with the project?” Kim continued. “Depends on what I find.” She sent him a simmering smile. “What are you looking for?” Immediately, Jack’s eyes lit up and his posture straightened. “I started the project with the intention of learning how to increase the reproduction of certain endangered species. I had interest in the idea of cloning, but it proved too difficult based on the research I compiled, so I went into animal genetics and cellular biology. It turns out the animals with the best potential to combine genes were reptiles because their ability to lay eggs was a smoother transition into combining the cells to create a new species, or one with a similar ancestry that could hopefully lead to rebuilding extinct animals via surrogate birth or in-vitro fertilization. We’re on the edge of breaking that code, and if we do, it would mean that we could engineer all kinds of life and reverse what damage we’ve done to the planet’s ecosystem.” Kim stared. “Right. Would you excuse me for a second?” She wiggled off back to her pack of friends by the bar. Judging by the sniggering and the disgusted glances he was getting, she wasn’t coming back. Jack sighed and finished off his beer, massaging his forehead. “Yes, brilliant move. You blinded her with science. Genius, Jack.” He ordered a second one and finished it before he felt smallish hands on his shoulders and a pair of soft lips on his cheek. He turned to find Kamala had returned, her smile unnaturally bright in the black lights glowing over the room. “So…how did it go with Kim?” He shot her a flat look. “You notice the chair is empty.” Kamala groaned. “You talked about the research project, didn’t you?” “No!” She glared at him. “…maybe…” “You’re so useless, Jack.” She paused and then tousled his hair a bit. “Cheer up. The night’s still young. I’m not giving up on you.” He smiled in spite of himself. “Yet.” Her brown eyes flashed. “Never.

Watching It Happen I laze about, deranged and unafraid to godly kiss you, kiss the pharmacist that whipped you, undilute, to dilate high your animus of lime and lye. I know of an upstairs hell. A creamy, vascular thump through bonus years of things that pass and things that do not move. Your cellular mouth. Your mess of inattention. Now that none of us are good looking I think that/they are right. Strokes of light you taped across my nipple. Patterns staked to fake the love we cannot feel so slick the miser of your hand through my bad heart. Genius, you are blond enough. Once in a while. And in the end, when I sweep coolly up and will not be drawn back, then I will tell you of it. How I can. In writing, I am making an attempt to depict my beautiful nose through imagery. I will tell you of it. Once in a while. I will miss you. And the tape. To be flung down, petals from a balcony.

It's different from both chicken and duck. It's flavorful and tender. Lots of umami.' 'The skin is crispy like Peking duck, but the flesh is so moist and creamy.' 'I've never eaten anything like this before! The stuffing in the middle is out of this world. Did you make it all from scratch? I'd love the recipe. Will you give it to me later?' Rika was the last to pick up her fork and tuck in to the meat. The first thing she experienced was simple relief that the pink flesh was sufficiently cooked. It had a unique fragrance to it, which made her think of walking along a path with fallen leaves crunching underfoot, and its clear juice filled her mouth. The stuffing of mochi rice, mince and pine nuts, now swollen with all the turkey juice and butter it had soaked up, had a sticky texture and a concentrated richness of flavor totally different to before it had been stuffed, which made Rika feel that she wanted to carry on eating it forever.

The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends' thirst changed. Their tongues were not so keen, but curled, delighted, as the wines deepened. Nick's Latour was a classic Bordeaux, perfumed with black currant and cedar, perfectly balanced, never overpowering, too genteel to call attention to itself, but too splendid to ignore. Raj's Petrus, like Raj himself, more flamboyant, flashier, riper, ravishing the tongue. And then the Californian, which was in some ways richest, and in others most ethereal. George was sure the scent was eucalyptus in this Heitz, the flavor creamy with just a touch of mint, so that he could imagine the groves of silvery trees. The Heitz was smooth and silky, meltingly soft, perhaps best suited to George's tournedos, seared outside, succulent and pink within, juices running, mixing with the young potatoes and tangy green beans crisp enough to snap.

Then at last, when he could stand it no longer, he would peel back a tiny bit of the paper wrapping at one corner to expose a tiny bit of chocolate, and then he would take a tiny nibble – just enough to allow the lovely sweet taste to spread out slowly over his tongue. The next day, he would take another tiny nibble, and so on, and so on. And in this way, Charlie would make his sixpenny bar of birthday chocolate last him for more than a month. But I haven’t yet told you about the one awful thing that tortured little Charlie, the lover of chocolate, more than anything else. This thing, for him, was far, far worse than seeing slabs of chocolate in the shop windows or watching other children munching bars of creamy chocolate right in front of him. It was the most terrible torturing thing you could imagine, and it was this: In the town itself, actually within sight of the house in which Charlie lived, there was an ENORMOUS CHOCOLATE FACTORY! Just imagine that! And it wasn’t simply an ordinary enormous chocolate factory, either. It was the largest and most famous in the whole world! It was WONKA’S FACTORY, owned by a man called Mr Willy Wonka, the greatest inventor and maker of chocolates that there has ever been. And what a tremendous, marvellous place it was! It had huge iron gates leading into it, and a high wall surrounding it, and smoke belching from its chimneys, and strange whizzing sounds coming from deep inside it. And outside the walls, for half a mile around in every direction, the air was scented with the heavy rich smell of melting chocolate! Twice a day, on his way to and from school, little Charlie Bucket had to walk right past the gates of the factory. And every time he went by, he would begin to walk very, very slowly, and he would hold his nose high in the air and take long deep sniffs of the gorgeous chocolatey smell all around him. Oh, how he loved that smell! And oh, how he wished he could go inside the factory and see what it was like!

The moonlight filtered through the trees like water from a strainer. Agatha’s hair was the color and consistency of wet noodles. I said she might look sexy as a redhead, and she asserted she’d be staying a creamy alfredo. I touched her tight skin they way a drummer might strum a guitar. She called me Mozart, and I didn’t know how to reply so I simply belched. Before I had finished, her open mouth was on mine, and she was huffing my essence like David Hasselhoff hoofing it to the liquor store. I remember what color panties she wore. They were transparent with the texture of flesh. I rubbed her back while she purred. Her skin was as soft as a fur coat. We made love for what seemed like days, but was in fact 3:58.95—a personal best for me. I felt like Roger Bannister, and she felt like a cheetah. Literally. I told her she’d look good on my rug, as a rug, and she playfully pinched the folds on my stomach. She explored my naval cavity with her pinky, and what started out as foreplay turned into a scavenger hunt. While she might have expected to find lint, nobody could have ever suspected she’d find the lost Templar treasure.

Yeah,” Steiner said. “Anyway, it looks to me like the building’s out of perspective—it’s too big where it is.” The old man nodded. “But it’s a necessary cheat. Otherwise nothing would show but the roof. As for the fallen pillar and statue, forget them—they wouldn’t be visible at all.” She didn’t care about the background; all of her attention was fixed upon the painting’s central figure. At the top of the hill, turned to look down at the ruins of the temple so anyone viewing the picture could only see her back, was a woman. Her hair was blonde, and hung down her back in a plait. Around one of her shapely upper arms—the right—was a broad circle of gold. Her left hand was raised, and although you couldn’t see for sure, it looked as if she was shading her eyes. It was odd, given the thundery, sunless sky, but that was what she appeared to be doing, just the same. She was wearing a short dress—a toga, Rosie supposed—which left one creamy shoulder bare. The garment’s color was a vibrant red-purple. It was impossible to tell what, if anything, she was wearing on her feet; the grass that she was standing in came almost up to her knees, where the toga ended.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

They look like glittering golden cubes!" "And they're melting across the chicken breasts?!" "Wait a minute... OH! MORPHING FURIKAKE RICE!" "WELL, WELL! WHAT HAVE WE HERE?!" "The chicken's already savory and robust aroma... ... is growing even richer and stronger!" "A Furikake topping? At a glance, these look like cubes of some variety of aspic..." "The First and Second Seats were already over the moon about this dish." "Are you saying it is now even more delicious?!" "Aah! Unbelievable! Already the rich scent of roasted chicken tickles the nose!" "Hmph..." "This...? This flavor! I can hardly believe it! The warmth of the chicken has caused the aspic cubes to begin melting into a thick jelly... ... adding new and luxuriant layers to both the flavor and the texture of the dish! The salty savoriness of its flavor seeps quietly into the crispy rice crackers... ... while the scrambled-egg sauce is infused with an even more decadently creamy texture! "The sheer perfect balance of the dish is positively divine! Flavors clash and meld, amplifying and accenting each other in complete harmony! What creative originality! Who would have thought that one simple addition would add so much depth and complexity to the entire dish?!

The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes... squid liver and anchovies!" "Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling." "I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside." "Huh? The outside?!" "Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce! I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy! Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony... ... would the flavor of the spear squid reach its peak deliciousness! That is my Calamari Ripieni!

This broth! How can it be this rich and mellow?! It's just creamy enough to go perfectly with the noodles too! And this savory flavor! It's so deep and expansive!" "I grated some potato and added it to the stock. That's what's giving the broth its creaminess. Believe it or not, the potato is another vegetable that contains the umami compound glutamic acid. That compound seeped out into the broth, giving it it's rich and savory flavor. Plus, I only grated the potato roughly, so there are still little beads of potato in the broth, giving the texture some interesting highlights." "But what about this topping? What is it?! Hnngh! I knew it! Imo-Mochi Potato Cakes! They're soft and chewy on the inside and crisp and crunchy on the outside!" Imo-Mochi Potato Cakes are another Hokkaido specialty. Made with potatoes and potato starch, they're a popular treat with tourists. The heavy, chewy potato cakes soaked in the creamy broth are a pleasing textural contrast... ... to the light and sleek udon noodles while also giving the dish an extra sense of fullness and satisfaction! "Unbelievable. It's almost as if this one dish... ... contains all the expressions of a potato possible in cooking!" "Exactly! Y'see, this dish---" "This dish uses all facets of the Irish Cobbler Potato, accenting its starch, its unique texture and its umami goodness. In fact, it can be considered the ultimate in potato-noodle dishes!

In order to conform to the current Empire style in fashion, the modiste had raised the waistline so that it fell just beneath Esme's small rounded breasts. Mrs. Benson had embellished further by adding a slender grosgrain ribbon there that matched the exact shade of tiny embroidered golden flowers scattered over the gown's ivory satin. Next she had shortened the sleeves so they were now small puffed caps edged against the arms with more narrow golden ribbon. As for the long length of material that had once run from shoulder to heel, she'd removed it and used the excess fabric to create a sweeping train that ended in a spectacular half circle that trailed after Esme as she walked. The entire hem was further enlivened by small appliquéd white lace rosettes, whose effect was nothing short of ethereal. On her feet, Esme wore a soft pair of ivory satin slippers with gold and diamond buckles that had been a last-minute gift from Mallory and Adam. On her hands were long white silk gloves that ended just above her elbows; her lustrous dark hair was pinned and styled in an elaborate upsweep with a few soft curls left to brush in dainty wisps against her forehead and cheeks. Carefully draped over head was a waist-length veil of the finest Brussels lace, which had been another present, this one from Claire, and in her hands she held creamy pink hothouse roses and crisp green holly leaves banded together inside a wide white satin ribbon.

But if her idiot suitors were staying at Halstead Hall with her, then by thunder, he'd be here, too. They wouldn't take advantage of her on his watch. "We're agreed that you won't do any of that foolish nonsense you mentioned, like spying on them, right?" "Of course not. That's what I have you for." Her private lackey to jump at her commands. He was already regretting this. "Surely the gentlemen will accept the invitation," she went on, blithely ignoring his disgruntlement. "It's hunting season, and the estate has some excellent coveys." "I wouldn't know." She cast him an easy smile. "Because you generally hunt men, not grouse. And apparently you do it very well." A compliment? From her "No need to flatter me, my lady," he said dryly. "I've already agreed to your scheme." Her smile vanished. "Really, Mr. Pinter, sometimes you can be so..." "Honest?" he prodded. "Irritating." She tipped up her chin. "It will be easier to work together if you're not always so prickly." He felt more than prickly, and for the most foolish reasons imaginable. Because he didn't like her trawling for suitors. Or using him to do it. And because he hated her "lady of the manor" role. It reminded him too forcibly of the difference in their stations. "I am who I am, madam," he bit out, as much a reminder for himself as for her. "You knew what you were purchasing when you set out to do this." She frowned. "Must you make it sound so sordid?" He stepped as close as he dared. "You want me to gather information you can use in playing a false role to catch s husband. I am not the one making it sordid." "Tell me, sir, will I have to endure your moralizing at every turn?" she said in a voice dripping with sugar. "Because I'd happily pay extra to have you keep your opinions to yourself." "There isn't enough money in all the world for that." Her eyes blazed up at him. Good. He much preferred her in a temper. At least then she was herself, not putting on some show. She seemed to catch herself, pasting an utterly false smile to her lips. "I see. Well then, can you manage to be civil for the house party? It does me no good to bring suitors here if you'll be skulking about, making them uncomfortable." He tamped down the urge to provoke her further. If he did she'd strike off on her own, and that would be disastrous. "I shall try to keep my 'skulking' to a minimum." "Thank you." She thrust out her hand. "Shall we shake on it?" The minute his fingers closed about hers, he wished he'd refused. Because having her soft hand in his roused everything he'd been trying to suppress during this interview. He couldn't seem to let go. For such a small-boned female, she had a surprisingly firm grip. Her hand was like her-fragility and strength all wrapped in beauty. He had a mad impulse to lift it to his lips and press a kiss to her creamy skin. But he was no Lancelot to her Guinevere. Only in legend did lowly knights dare to court queens. Releasing her hand before he could do something stupid, he sketched a bow. "Good day, my lady. I'll begin my investigation at once and report to you as soon as I learn something." He left her standing there, a goddess surrounded by the aging glories of an aristocrat's mansion. God save him-this had to be the worst mission he'd ever undertaken, one he was sure to regret.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.

Come here,” he growled, his body so heavy with need that he was afraid he would explode into fragments if he took one step. She shook her head slowly, her tongue deliberately moistening her full lower lip. “I only want my true lifemate. I hunger tonight. My body is hungry.” Her hand drifted slowly, enticingly, over her satin skin, and his eyes followed the graceful movement while his body raged at him. Gregori covered the distance between them in a sudden surge, catching her up, the momentum taking them to the wall. He held her prisoner there, his mouth fastened on hers, commanding her response, feeding, devouring, his hands claiming her body for his own. “No one else will ever touch you and live,” he snarled, his mouth burning a trail of fire down her throat to her breast. He fed hungrily, his teeth grazing the creamy fullness. “No other, Savannah.” “Why, Gregori? Why can no other touch my body like this?” she whispered, her mouth on his skin, her tongue lapping at his pulse. “Tell me why my body is only yours and your body is only mine.” His hands cupped her bottom, brought her hard against him. “You know why, Savannah.” “Say it, Gregori. Say it if you believe it. I won’t have lies between us. You have to feel it in your heart as I do. You have to feel it in your mind. Your body has to burn for mine. But most of all, in your deepest soul, you have to know I’m your other half.” He lifted her, set her up high on the rim of the sleeping chamber, his hands parting her thighs. “I know I burn for you. Even in my sleep, the sleep of our people where there can be no thought, I burn for you.” He bent his head to taste her, his wet hair bathing her inner thighs as he dragged her body closer to him. Savannah cried out at the first touch of his mouth, the rush of hot desire turning her into a liquid, living flame. She bunched his hair into her fists and held him to her. “Say it, Gregori,” she bit out between clenched teeth. “I need to hear you say it.” I am saying it, lifemate. Can you not hear me?

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!

Nope- it was not! Ava and her girls that day went, and they cut a class at some point in the day and broke into my baby. Then Ava- ‘Rubbed one out!’ that means that she masturbated, and squirted her lady- juices all over the inside of my car. Yes- and I mean it went all over. It was on my seat on the dash, on the floor, and Ava smeared what creaminess that was on her two fingers on the windows, and driver’s side vent. As her clan, sisters pissed all over the carpet on the floor, and took their dumps on the seat, and left their thongs behind. Alison, she wrote a note on her undies saying- ‘Now you have some pairs to wear!’ It was so nasty! Plus- the outside was covered and wrapped with toilet paper as well as littered with Ava and her sisters used feminine products. What is wrong with these girls? What did I do to deserve this one? Likewise, the other kids thought it was the most humorous thing, which they ever witnessed at the end of the school day. When I discovered it- You know, I was utterly sick to my stomach. I think I screamed so loudly it echoed throughout the land, and started to cry and ran while being pushed around bouncing around off their bodies, I cannot remember- I was so upset, and then the kids were all around me kicking, and pushing me from one place to another. I was just like a hacky sack for them, until I passed out, and dropped to the hard ground. That gave them time for them to spit on me, and dump things like glue in my hair or whatever that shit was. Then what gets me is that she signed her name- Ava on the dashboard with a black permanent sharpie marker, and It reads, ‘Suck on this- Nevaeh- lick, what I gave you all up!’ and she drew a heart, with a line through it also. She wanted me to know because there was not a thing I could do about it. Depressed- to say that her juicy sprays were more yellowish, and a thick sticky white, then clear on my blue and white cloth seats. Yet, Hope had the car towed and cleaned for me inside and out, she could not believe what kids do these days. Therefore, that was the first time that I drove my car to school and the last. That whole thing cost me a lot. I guess it is back to the bus. That is what everyone wants is it not. This completely sucked; I have a car that I cannot drive anywhere other than at home or have locked up in the barn- with the other rust bucket car.

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

 “You like me, though. You want to go on a date with me.” It wasn’t a question. “Cocky much?” “Confident. Don’t be mistaken.” “Why do you want to take me out so badly?” “Fishing for more compliments, are we?” He’d caught me, but went on anyway. “Obviously you’re beautiful. You have nice, you know, legs and . . . stuff.” “You’re laughing. I don’t think I’m really your type. I think you’re messing with me. I’m not at all like Charlize Theron.” We pulled up to my car but he let Charlize idle before getting out. “You are so my type. Charlize—at least the actress—is not. I mean, she’s gorgeous, in a blond, Amazonian, I-might-kill-and-eat-my-own-young kind of way, but I like your look better.” “Oh yeah? What’s my look?” “There’s something dark about you . . . and interesting. Your creamy skin, your black hair. The way you move. Your mouth.” He reached out to touch my cheek but I jerked away, breaking the seriousness of the moment. “What do you mean I’m dark?” He smiled and shrugged. “I don’t know. Like I want to get naked with you and a Ouija board.” I burst out laughing. “And your laugh . . . it’s like the sound of someone squeezing the life out of a miniature trumpet. It’s really cute.” “That is not a compliment. I have a nice laugh. And by the way, your voice is nasally when you’re not trying to impress people.” He held his hand to his chest like he was offended, except he was still smiling. “I’m crushed. Penny, whatever your last name is—” “Piper.” “Ha! Penny Piper? You’ve got to be kidding! That’s either a children’s book character or a porn star’s name. Penny Piper picked a peck of pickled pep—” “Stop! I know, trust me. I have to live with this name. My poor sister’s name is Kiki Piper. Like we’re fucking hobbits or something.” “Penny Piper is worse than Kiki Piper, hands down.” I cocked my head to the side. “Thanks.” “Just sayin’. What’s your middle name?” “Isabelle.” “I’m gonna call you PIP Squeak.” “Thank you. I can’t wait.” “And by the way, I happen to have a deviated septum. That’s why my voice sounds like this sometimes, you asshole. Now get out and help me with your car.” As we stepped out, he pointed to my Honda and said, “Try and start it when I tell you.” I stopped and turned to him. “What’s your middle and last name?” “Gavin Augusta Berninger.” “Regal,” I said with a wink. “I know, right?” He shrugged one arm like he was royalty or something. “Is that French?” “Yeah, my dad’s family is French . . . sort of. Like, his great-great-grandfather came from France. No one in our family even speaks French.” “Hmm, not so regal anymore,” I said. “Whatever, Penny Piper.

First came the flower girls, pretty little lasses in summery frocks, skipping down the aisle, tossing handfuls of petals and, in one case, the basket when it was empty. Next came the bridesmaids, Luna, strutting in her gown and heels, a challenging dare in her eyes that begged someone to make a remark about the girly getup she was forced to wear. Next came Reba and Zena, giggling and prancing, loving the attention. This time, Leo wasn’t thrown by Teena’s appearance, nor was he fooled. How could he have mistaken her for his Vex? While similar outwardly, Meena’s twin lacked the same confident grin, and the way she moved, with a delicate grace, did not resemble his bold woman at all. How unlike they seemed. Until Teena tripped, flailed her arms, and took out part of a row before she could recover! Yup, they were sisters all right. With a heavy sigh, and pink cheeks, Teena managed to walk the rest of the red carpet, high heels in hand— one of which seemed short a heel. With all the wedding party more or less safely arrived, there was only one person of import left. However, she didn’t walk alone. Despite his qualms, which Leo heard over the keg they’d shared the previous night, Peter appeared ready to give his daughter away. Ready, though, didn’t mean he looked happy about it. The seams of the suit his soon-to-be father-in-law wore strained, the rented tux not the best fit, but Leo doubted that was why he looked less than pleased. Leo figured there were two reasons for Peter’s grumpy countenance. The first was the fact that he had to give his little girl away. The second probably had to do with the snickers and the repetition of a certain rumor, “I hear he lost an arm-wrestling bet and had to wear a tie.” For those curious, Leo had won that wager, and thus did his new father-in-law wear the, “gods-damned-noose” around his neck. However, who cared about that sore loser when upon his arm rested a vision of beauty. Meena’s long hair tumbled in golden waves over her shoulders, the ends curled into fat ringlets that tickled her cleavage. At her temples, ivory combs swept the sides up and away, revealing the creamy line of her neck. The strapless gown made her appear as a goddess. The bust, tight and low cut, displayed her fantastic breasts so well that Leo found himself growling. He didn’t like the appreciative eyes in the crowd. Yet, at the same time, he felt a certain pride. His bride was beautiful, and it was only right she be admired. From her impressive breasts, the gown cinched in before flaring out. The filmy white fabric of the skirt billowed as she walked. He noted she wore flats. Reba’s suggestion so she wouldn’t get a heel stuck. Her gown didn’t quite touch the ground. Zena’s idea to ensure she wouldn’t trip on the hem. They’d taken all kinds of precautions to ensure her the smoothest chance of success. She might lack the feline grace of other ladies. She might have stumbled a time or two and been kept upright only by the smooth actions of her father, but dammit, in his eyes, she was the daintiest, most beautiful sight he’d ever seen. And she is mine.

At the Fishhouses Although it is a cold evening, down by one of the fishhouses an old man sits netting, his net, in the gloaming almost invisible, a dark purple-brown, and his shuttle worn and polished. The air smells so strong of codfish it makes one's nose run and one's eyes water. The five fishhouses have steeply peaked roofs and narrow, cleated gangplanks slant up to storerooms in the gables for the wheelbarrows to be pushed up and down on. All is silver: the heavy surface of the sea, swelling slowly as if considering spilling over, is opaque, but the silver of the benches, the lobster pots, and masts, scattered among the wild jagged rocks, is of an apparent translucence like the small old buildings with an emerald moss growing on their shoreward walls. The big fish tubs are completely lined with layers of beautiful herring scales and the wheelbarrows are similarly plastered with creamy iridescent coats of mail, with small iridescent flies crawling on them. Up on the little slope behind the houses, set in the sparse bright sprinkle of grass, is an ancient wooden capstan, cracked, with two long bleached handles and some melancholy stains, like dried blood, where the ironwork has rusted. The old man accepts a Lucky Strike. He was a friend of my grandfather. We talk of the decline in the population and of codfish and herring while he waits for a herring boat to come in. There are sequins on his vest and on his thumb. He has scraped the scales, the principal beauty, from unnumbered fish with that black old knife, the blade of which is almost worn away. Down at the water's edge, at the place where they haul up the boats, up the long ramp descending into the water, thin silver tree trunks are laid horizontally across the gray stones, down and down at intervals of four or five feet. Cold dark deep and absolutely clear, element bearable to no mortal, to fish and to seals . . . One seal particularly I have seen here evening after evening. He was curious about me. He was interested in music; like me a believer in total immersion, so I used to sing him Baptist hymns. I also sang "A Mighty Fortress Is Our God." He stood up in the water and regarded me steadily, moving his head a little. Then he would disappear, then suddenly emerge almost in the same spot, with a sort of shrug as if it were against his better judgment. Cold dark deep and absolutely clear, the clear gray icy water . . . Back, behind us, the dignified tall firs begin. Bluish, associating with their shadows, a million Christmas trees stand waiting for Christmas. The water seems suspended above the rounded gray and blue-gray stones. I have seen it over and over, the same sea, the same, slightly, indifferently swinging above the stones, icily free above the stones, above the stones and then the world. If you should dip your hand in, your wrist would ache immediately, your bones would begin to ache and your hand would burn as if the water were a transmutation of fire that feeds on stones and burns with a dark gray flame. If you tasted it, it would first taste bitter, then briny, then surely burn your tongue. It is like what we imagine knowledge to be: dark, salt, clear, moving, utterly free, drawn from the cold hard mouth of the world, derived from the rocky breasts forever, flowing and drawn, and since our knowledge is historical, flowing, and flown.

My full immersion into the world of TBN and a Christianity that can seem like it’s from another planet entirely, rather than strengthening my confidence in the sufficiency of my own tradition, has actually weakened it. I see the holes. I hope this shift continues for me because it feels like for so very long the various sects and denominations within the church (including my own) have spent so much energy defending their theological, doctrinal, and liturgical purity that they have been unable to see what it is we actually offer one another. If Lutheranism is, let’s say, peanut butter —and we go on and on about how it’s both creamy and crunchy, it’s full of protein, it’s super yummy, it’s a food far superior to, say, evangelical chocolate —then we lose the way in which chocolate can actually make peanut butter yummier. That doesn’t mean that the two must always be paired, just that they can bring out each other’s strengths without diminishing their inherit uniqueness. By acknowledging the yumminess of chocolate (or bagels, or raisins, or bananas) and what it brings to peanut butter, we in no way diminish the yumminess of peanut butter. Be not afraid. We cannot live by bread alone, and I think that’s a good thing. (Though just for the record, I still think Paula White is a nut-job.)

I’m walking on air and I’m so excited. I just came home. I have a box of chocolates next to me — I’m eating them, but I only bite into those with the creamy filling to find out if they have nuts in them — if not, I don’t like them — so I press them back together, so they will look like new — and tomorrow I’ll give them to my mother and Therese.

She fairly vibrated with pleasure. He sat at an angle so he could watch her, and he saw the delight in her eyes, the flush in her cheeks, her dreamy, dazed expression as the music flowed around her. Beneath the diamonds her creamy chest rose and fell, and her red hair streamed over her shoulders like a shawl. Her mass of unbound hair was a lure and an affront to proper society. Exactly as he wished. Her lips were parted in wonder, and he felt his own sense of wonder: what those lips would taste like.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.