Stop Sugar Coating Quotes

You look like utter hell,” Circe told me. “I wish you’d stop sugar-coating things, Water Witch.

In order to embrace holiness without the stumbling blocks of attractive sin, we must stop sugar-coating and glamorizing what slips and sneakily slides off the straight and narrow. Putting lipstick and diamonds on a corpse will not prevent it from rotting!

PARABLE Worries come to a man and a woman. Small ones, light in the hand. The man decides to swallow his worries, hiding them deep within himself. The woman throws hers as far as she can from their porch. They touch each other, relieved. They make coffee, and make plans for the seaside in May. All the while, the worries of the man take his insides as their oyster, coating themselves in juice—first gastric, then nacreous—growing layer upon layer. And in the fields beyond the wash-line, the worries of the woman take root, stretching tendrils through the rich soil. The parable tells us Consider the ravens, but the ravens caw useless from the gutters of this house. The parable tells us Consider the lilies, but they shiver in the side-yard, silent. What the parable does not tell you is that this woman collects porcelain cats. Some big, some small, some gilded, some plain. One stops doors. One cups cream and another, sugar. This man knows they are tacky. Still, when the one that had belonged to her great-aunt fell and broke, he held her as she wept, held her even after her breath had lengthened to sleep. The parable does not care about such things. Worry has come to the house of a man and a woman. Their garden yields greens gone bitter, corn cowering in its husk. He asks himself, What will we eat? They sit at the table and open the mail: a bill, a bill, a bill, an invitation. She turns a saltshaker cat between her palms and asks, What will we wear? He rubs her wrist with his thumb. He wonders how to offer the string of pearls writhing in his belly.

One day, because I was bored in our usual spot, next to the merry-go-round, Françoise had taken me on an excursion – beyond the frontier guarded at equal intervals by the little bastions of the barley-sugar sellers – into those neighbouring but foreign regions where the faces are unfamiliar, where the goat cart passes; then she had gone back to get her things from her chair, which stood with its back to a clump of laurels; as I waited for her, I was trampling the broad lawn, sparse and shorn, yellowed by the sun, at the far end of which a statue stands above the pool, when, from the path, addressing a little girl with red hair playing with a shuttlecock in front of the basin, another girl, while putting on her cloak and stowing her racket, shouted to her, in a sharp voice: ‘Good-bye, Gilberte, I’m going home, don’t forget we’re coming to your house tonight after dinner.’ That name, Gilberte, passed by close to me, evoking all the more forcefully the existence of the girl it designated in that it did not merely name her as an absent person to whom one is referring, but hailed her directly; thus it passed close by me, in action so to speak, with a power that increased with the curve of its trajectory and the approach of its goal; – transporting along with it, I felt, the knowledge, the notions about the girl to whom it was addressed, that belonged not to me, but to the friend who was calling her, everything that, as she uttered it, she could see again or at least held in her memory, of their daily companionship, of the visits they paid to each other, and all that unknown experience which was even more inaccessible and painful to me because conversely it was so familiar and so tractable to that happy girl who grazed me with it without my being able to penetrate it and hurled it up in the air in a shout; – letting float in the air the delicious emanation it had already, by touching them precisely, released from several invisible points in the life of Mlle Swann, from the evening to come, such as it might be, after dinner, at her house; – forming, in its celestial passage among the children and maids, a little cloud of precious colour, like that which, curling over a lovely garden by Poussin,15 reflects minutely like a cloud in an opera, full of horses and chariots, some manifestation of the life of the gods; – casting finally, on that bald grass, at the spot where it was at once a patch of withered lawn and a moment in the afternoon of the blonde shuttlecock player (who did not stop launching the shuttlecock and catching it again until a governess wearing a blue ostrich feather called her), a marvellous little band the colour of heliotrope as impalpable as a reflection and laid down like a carpet over which I did not tire of walking back and forth with lingering, nostalgic and desecrating steps, while Françoise cried out to me: ‘Come on now, button up your coat and let’s make ourselves scarce’, and I noticed for the first time with irritation that she had a vulgar way of speaking, and alas, no blue feather in her hat.

If you are experiencing any malady in your life, in order to ever be free of it, you must work with the pure, raw, naked truth of that malady. Denying, repressing, sugar-coating or wishfully thinking about your present situation blocks you from knowing the truth and finding your freedom. Awareness helps you uncover what is; then acceptance will stop the war against what is and open the possibility for you to much more easily see the truth. We think that we gain our freedom by fighting, but paradoxically, we also need surrender to be truly free: surrender to the truth of your present moment, fully accept it. Using your energy to fight against the truth of your present circumstance just makes you tired and keeps you stuck. As a way of really letting your truth in so that you can work with it in an honest way to find your freedom, acceptance is a very powerful tool.

By Lawrence Van Alstyne December 24, 1863 As tomorrow is Christmas we went out and made such purchases of good things as our purses would allow, and these we turned over to George and Henry for safe keeping and for cooking on the morrow. After that we went across the street to see what was in a tent that had lately been put up there. We found it a sort of show. There was a big snake in a showcase filled with cheap looking jewelry, each piece having a number attached to it. Also, a dice cup and dice. For $1.00 one could throw once, and any number of spots that came up would entitle the thrower to the piece of jewelry with a corresponding number on it. Just as it had all been explained to us, a greenhorn-looking chap came in and, after the thing had been explained to him, said he was always unlucky with dice, but if one of us would throw for him he would risk a dollar just to see how the game worked. Gorton is such an accommodating fellow I expected he would offer to make the throw for him, but as he said nothing, I took the cup and threw seventeen. The proprietor said it was a very lucky number, and he would give the winner $12 in cash or the fine pin that had the seventeen on it. The fellow took the cash, like a sensible man. I thought there was a chance to make my fortune and was going right in to break the bank, when Gorton, who was wiser than I, took me to one side and told me not to be a fool; that the greenhorn was one of the gang, and that the money I won for him was already his own. Others had come by this time and I soon saw he was right, and I kept out. We watched the game a while, and then went back to Camp Dudley and to bed. Christmas, and I forgot to hang up my stocking. After getting something to eat, we took stock of our eatables and of our pocket books, and found we could afford a few things we lacked. Gorton said he would invite his horse jockey friend, James Buchanan, not the ex-President, but a little bit of a man who rode the races for a living. So taking Tony with me I went up to a nearby market and bought some oysters and some steak. This with what we had on hand made us a feast such as we had often wished for in vain. Buchanan came, with his saddle in his coat pocket, for he was due at the track in the afternoon. George and Henry outdid themselves in cooking, and we certainly had a feast. There was not much style about it, but it was satisfying. We had overestimated our capacity, and had enough left for the cooks and drummer boys. Buchanan went to the races, Gorton and I went to sleep, and so passed my second Christmas in Dixie. At night the regiment came back, hungry as wolves. The officers mostly went out for a supper, but Gorton and I had little use for supper. We had just begun to feel comfortable. The regiment had no adventures and saw no enemy. They stopped at Baton Rouge and gave the 128th a surprise. Found them well and hearty, and had a real good visit. I was dreadfully sorry I had missed that treat. I would rather have missed my Christmas dinner. They report that Colonel Smith and Adjutant Wilkinson have resigned to go into the cotton and sugar speculation. The 128th is having a free and easy time, and according to what I am told, discipline is rather slack. But the stuff is in them, and if called on every man will be found ready for duty. The loose discipline comes of having nothing to do. I don’t blame them for having their fun while they can, for there is no telling when they will have the other thing. From Diary of an Enlisted Man by Lawrence Van Alstyne. New Haven, Conn., 1910.

I have a hard time believing God outright causes evil and suffering. It isn’t consistent with the God I know. But at the same time, we face an excruciating and undeniable fact: sometimes, he allows it. And if he allows suffering, when he could stop it, what’s the difference? It might as well be him causing it. I don’t like this truth, but I can’t run from it, or sugar coat it. If we really believe in an all powerful God, one with supernatural sovereignty over time and space, then we must believe he possesses the power to protect us, and shield us from harm. And sometimes doesn’t use it. Why? This is the ultimate “why God?” for me. The ultimate threat to my faith. I can imagine no greater challenge to our belief than when something devastating happens to us, or even worse, someone we love.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

Sloane gasped at the amazing sensation. At the stretch and pull. Had anything felt so good in the history of ever? Their eyes met when he was fully inside. He felt it too. How perfect this all was. Then they were kissing again as August slid in and out of her in a slow, perfect rhythm. His fingers rubbed against her clit. She was so close. So close. But the couch's width only allowed a certain amount of movement. She needed more. She hummed her frustration. Her hum increased in volume when he slid out of her without returning. "Shh," he murmured. Then, before she could blink, she was draped over the arm of the couch and he was thrusting into her from behind. Oh, wow. This was better. She hadn't thought that was possible, but she was thrilled to be proven wrong. This angle allowed him to go deeper. Fill her completely. He twisted his hips, changing the angle slightly. It was too much. Perfect. Unyielding. She turned her head for another wild, incandescent kiss. He filled his hands with her breasts, alternatively massaging and pinching her nipples. Through it all, his hips never stopped their magical motion. Sensations were bombarding her from every angle, leaving her gasping for air. "Touch yourself," he commanded in her ear. It didn't occur to her to argue. Even as he continued to thrust in and out of her, she eagerly slid her fingers between her slick folds, coating her digits in her wetness. Pleasuring herself was nothing new. Men were often temporary, but vibrators were forever. But this, being with August while she saw to her own pleasure, was amazing. Her clit, now so sensitive, sent bolts of feeling through her as she rubbed it the way she'd mastered over the years. "That's right. Get yourself off while you ride my dick." His low, deep voice in her ear spurred her on as he twisted her right nipple, sending a jolt of pleasure-pain through her body. She cried out in ecstasy as she moved in tandem with him, pushing her hips down as he thrust inside her. She wanted to give him all that he was giving her. His tortured groan was everything she wanted to hear. "My dick loves how wet you are.

Fudgy Two-Bite Brownies Once these brownies have cooled completely you really can’t even taste the secret ingredients, but if you dig in while they’re still warm you might get some hints of the beans. It’s not bad, but they’ll be more chocolatey if you can resist them straight out of the oven (the struggle is real)! SERVES 12  TOTAL TIME: 1 HOUR (INCLUDING COOLING) 6 ounces peeled and cubed raw sweet potato 1½ ounces dark chocolate (at least 70 percent cacao), chopped 1 cup black beans, drained and rinsed, then drained again ¼ cup coconut oil ¼ cup white whole wheat or rice flour 3 tablespoons unsweetened plain or vanilla almond milk 3 tablespoons lightly packed dark brown sugar 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon baking powder ⅛ teaspoon fine sea salt Flaky sea salt, for garnish 1. Prepare the sweet potato: Preheat the oven to 375°F. Lightly coat 24 cups of a mini muffin tin with cooking spray. 2. Place the sweet potato in a small saucepan, add about 1 inch of water, bring to a boil over high heat, cover, reduce the heat to low, and simmer until the sweet potato is tender, 12 to 13 minutes. 3. Drain well, cool, then mash into a paste (you should have about 1 cup). 4. Prepare the brownie batter: Place the chocolate in a small bowl and microwave on high, stopping to stir every 30 seconds, until melted and smooth, about 1 minute 30 seconds. 5. Add the mashed sweet potato and melted chocolate to a food processor along with the beans, coconut oil, flour, almond milk, brown sugar, granulated sugar, cocoa powder, vanilla, baking powder, and salt. Process, stopping and scraping down the sides of the processor bowl if necessary, until very smooth, 30 to 45 seconds. 6. Bake and serve the brownies: Using about 1 generous tablespoon batter for each brownie, evenly divide the batter among the muffin cups and bake until the tops are crackled and shiny, 30 to 35 minutes. 7. Move the pan to a wire rack and cool completely to allow the centers to set before releasing them from the tin, about 30 minutes. 8. Garnish the brownies with the flaky sea salt, if desired, and serve at room temperature, or refrigerate and serve later. Note: These brownies will keep, in a sealed container, in the refrigerator for up to 4 days. NUTRITIONAL INFORMATION (1 SERVING = 2 BROWNIE BITES) Calories 118, Total Fat 6.3 g 10%, Saturated Fat 4.9 g 25%, Trans Fat 0.0 g, Cholesterol 0.0 mg 0%, Sodium 122.5 mg 5%, Total Carb 14.8 g 5%, Dietary Fiber 2.6 g 10%, Sugars 6 g, Added Sugars 0 g, Protein 2.3 g 5%, Vitamin D 0.0 mcg 0%, Calcium 35.9 mg 4%, Iron 1.0 mg 5%, Potassium 132.8 mg 4%