Stove Top Cover Quotes

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I blinked and looked around my tiny rented kitchen, saw things I’d never seen before: the stove leaning to the left, the handle of the fridge covered with dirty masking tape, the chipped paint of the window casing, a missing square of linoleum on the floor under the radiator. I stood and closed the notebook. I picked up the pencil and set it on top like some kind of marker, a reminder to me of something important I shouldn’t lose.
Andre Dubus III (Townie)
One might think that Protestants, who had been persecuted so viciously for their heresies against Catholic doctrines, would take a dim view of the idea of persecuting heretics, but no. In his 65,000-word treatise On the Jews and Their Lies, Martin Luther offered the following advice on what Christians should do with this “rejected and condemned people”: First, . . . set fire to their synagogues or schools and . . . bury and cover with dirt whatever will not burn, so that no man will ever again see a stone or cinder of them.... Second, I advise that their houses also be razed and destroyed.... Third, I advise that all their prayer books and Talmudic writings, in which such idolatry, lies, cursing, and blasphemy are taught, be taken from them.... Fourth, I advise that their rabbis be forbidden to teach henceforth on pain of loss of life and limb.... Fifth, I advise that safe-conduct on the highways be abolished completely for the Jews.... Sixth, I advise that usury be prohibited to them, and that all cash and treasure of silver and gold be taken from them and put aside for safekeeping. Seventh, I recommend putting a flail, an ax, a hoe, a spade, a distaff, or a spindle into the hands of young, strong Jews and Jewesses and letting them earn their bread in the sweat of their brow, as was imposed on the children of Adam (Gen. 3[:19]). For it is not fitting that they should let us accursed Goyim toil in the sweat of our faces while they, the holy people, idle away their time behind the stove, feasting and farting, and on top of all, boasting blasphemously of their lordship over the Christians by means of our sweat. Let us emulate the common sense of other nations . . . [and] eject them forever from the country.35 At
Steven Pinker (The Better Angels of Our Nature: Why Violence Has Declined)
The four women came to see them at the house later in the afternoon. Alexander and Tatiana were playing soccer. Actually Tatiana had just gotten the ball away from him and, squealing, was trying to hold on to it, while he was behind her, trying to kick it from under her. He had lifted her off the ground and was pressing himself hard into her while she was shrieking. All he was wearing was his skivvies, and all she was wearing was his ribbed top and her underwear. Flummoxed, Tatiana stood in front of Alexander, trying to shield his near-naked body from four pairs of wide eyes. He stood behind her, his arms on her shoulders, and Tatiana heard him say, “Tell them—No, forget it, I will,” and before she could utter a sound, he came forward, walked up to them, twice their size, bare and unrelentingly himself, and said, “Ladies, in the future you might want to wait for us to come and see you.” “Shura,” Tatiana muttered, “go and get dressed.” “Soccer is probably the least of what you’ll see,” Alexander said into the women’s stunned faces before going inside the house. When he came back out, suitably covered, he told Tatiana he was going to the village to get a couple of things they needed, like ice and an ax. “What an odd combination,” she remarked. “Where are you going to get ice from?” “The fish plant. They have to refrigerate their fish, don’t they?” “Ax?” “From that nice man Igor,” Alexander yelled, walking up the clearing, blowing her a kiss. She gazed after him. “Hurry back,” she called. Naira Mikhailovna apologized hastily. Dusia was mouthing a prayer. Raisa shook. Axinya beamed at Tatiana, who invited them all for a bit of kvas. “Come inside. See how nicely Alexander cleaned the house. And look, he repaired the door. Remember, the top hinge was broken?” The four women looked around for a place to sit. “Tanechka,” said Naira nervously, “there is no furniture in here.” Axinya whooped. Dusia crossed herself. “I know, Naira Mikhailovna. We don’t need much.” She looked down on the floor. “We have some things, we have my trunk. Alexander said he will make us a bench. I’ll bring my desk with the sewing machine…we’ll be fine.” “But how—” “Oh, Naira,” said Axinya, “leave the girl alone, will you?” Dusia glared at the rumpled bedsheets on top of the stove. A flustered Tatiana smiled. Alexander was right. It was better to go and visit them. She asked when would be a good time to come for dinner. Naira said, “Come tonight, of course. We’ll celebrate. But you come every night. Look, you won’t be able to eat here at all. There’s nowhere even to sit or cook. You’ll starve. Come every night. That’s not too much to ask, is it?
Paullina Simons (The Bronze Horseman (The Bronze Horseman, #1))
STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.
Joanne Fluke (Red Velvet Cupcake Murder (Hannah Swensen, #16))
JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)
Susan Wiggs (The Apple Orchard (Bella Vista Chronicles, #1))
I tracked down a vegan baker and had this cake special ordered for tonight. It’s a vanilla cake made with almond milk and maple syrup, glazed with cocoa icing. The damn thing smells delicious, yet my mouth is as dry as the Sahara Desert. That’s probably because of the message. Or, I should say, question iced on top of the cake. Walking up to the kitchen, I see her shaking her booty as she sings to the loud music blasting through the apartment. In her hand, she has a knife and is cutting up a banana. On the stove, I can see a small pot of melted dark chocolate and what looks like toasted and chopped walnuts on a plate. “Hey, babe! You’re home too early.” She gives me a fake pout. “I wanted to surprise you.” Setting my chin on her shoulder, I place my hands on her hips and watch as she starts cutting up another banana. “Surprise me with what, Pixie?” “Something sweet for us to eat while we watch the movie tonight.” Kissing the side of her neck, I murmur into her skin, “I’ve got your sweet covered.” She looks at the box with curious eyes. “Oh? And what do you have there, Trevor Blake?” Lifting the lid, I push the now visible cake with its question closer to her, and she gasps. Her hands start to tremble, and I watch the hand holding the knife with a wary eye. Perhaps I should have asked her to put that down first. I watch her face as her eyes tear up at the question in red icing. Will You Marry Me? The ring is the dot at the bottom of the question mark, shiny and blinking at her. Standing here, I wait for an answer. And I wait more. Thing is, it’s too quiet. There are silent tears running down her face, but she’s not said a single word. Fuck. What if she isn’t ready for this? I open my mouth to try to fix this, but suddenly my little sprite is squealing loudly, jumping up and down. I should be fucking thrilled that she’s happy, but all I can see is that knife bouncing up and down with her little body. She’s talking so fast I can barely understand what she’s saying. “Oh-my-gosh-Trevor-are-you-serious-right-now!” “Babe, happy as hell that you’re excited, but can you do me a favor really quick?” Paisley stops jumping up and down and nods her head repeatedly like a bobble head doll. I have to stop myself from laughing at her. She smiles brightly at me. “If you wanna know my answer, it’s yes!” “Well, that, too. But, Pixie, can you please put down the knife? Would really fucking hate it if one of us got accidentally stabbed on the night that I’m asking you to become my wife.
Chelsea Camaron (Coal (Regulators MC, #3))
When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in the bright light of the full moon that was streaming in through the windows. On the kitchen table a wooden spoon sat in a small saucepot, which held crushed hazelnuts that had been soaked and heated in Frangelico, next to the bowl of thick, velvety pastry cream she had prepared earlier. She released one of the layers from its baking pan and settled it onto the cake plate. She had sprinkled them while they were still warm with the same infused brandy, so they were now redolent with a harmonious perfume of filberts and chocolate. She deftly spread some of the pastry cream on the first layer and sprinkled a tablespoon of the crushed nuts on top of it. She added the second layer of cake, more buttery cream, and a dusting of nuts. Angelina always aimed for an extra shading of flavor when she created a recipe, something to complement and embrace the most prominent flavor in a dish, something that tickled the palate and the imagination. Here, she had chosen aromatic, earthy hazelnuts to add an extra dimension of texture and taste. She'd heard someplace that some musical composers said that it was the spaces between the notes that made all the difference; when you were cooking, it was the little details, too. Each layer of the dense cake covered the one beneath it as she laid them on, like dark disks of chocolate eclipsing moons made of creme anglaise instead of green cheese. In short order, the sixth and final layer had efficiently been fixed into place. She took a half step back to check for symmetry and balance, then moved on to the frosting. She poured the mixture of butter, milk, and chocolate that had been resting on the stove top into a mixing bowl, added a pinch of salt, a dash of real vanilla extract, and began whisking it all together with powdered sugar, which she shifted in stages to make sure that it combined thoroughly.
Brian O'Reilly (Angelina's Bachelors)
Angelina, I adore you...," crooned Louis. Then the New Orleans Gang picked up the beat and King Louis sang, "I eat antipasto twice, just because she is so nice, Angelina..." Fresh pasta time. Angelina cracked three eggs into the center of a mound of 00 flour, in time to the music, and began teasing the flour into the sticky center. With a hand-cranked pasta maker, she rolled out the dough into long, silky-thin sheets, laid them out until they covered the entire table, then used a 'mezza luna' to carefully slice wide strips of pasta for a new dish she wanted to try that she called Lasagna Provencal, a combination of Italian and French cheeses, Roma and sun-dried tomatoes, Herbes de Provence, and fresh basil. It was a recipe for which she had very high hopes. Angelina started assembling her lasagna. She mixed creamy Neufchatel, ricotta, and a sharp, grated Parmigiano-Reggiano in with a whole egg to bind it together. She layered fresh pasta sheets in a lasagna dish, coated them with the cheesy mixture, ripped in some fresh basil and oregano and sun-dried tomatoes. She worked quickly, but with iron concentration. "I'm-a just a gigolo, everywhere I go...," sang King Louie. For the second layer, she used more pasta topped with Gruyere and herbed Boursin cheese. The third layer was the same as the first. For the fourth layer, she used the rest of the Boursin and dollops of creme fraiche, then ladled the thick, rich tomato sauce from the stove on top and finished it with a sprinkling of shredded Gruyere. She set it aside for baking later and felt a flush of craftswomanly pride in the way it had all come together.
Brian O'Reilly (Angelina's Bachelors)
Instantly, I noticed that our conversation was easy, flirtatious and exciting. It didn’t take very long for us to get to know each other. To start with, I was a little taken aback with both of them being so friendly and talkative. As we talked, I really didn’t know what to call Rita and I stammered some as I attempted to navigate around the social aspects of my dilemma. I didn’t know her last name and “Mrs. Whatjamacallit” didn’t seem appropriate, so I continued using her first name. What seemed awkward to me at first, soon became and sounded acceptable. I also noticed that Connie alternated between calling her mother “Mom” and “Rita.” At first this was strange, but soon I kind of understood the unique relationship between them. For me it seemed different, however I tend to adapt easily and now I was becoming acquainted with a girl who called her mother by her first name. The house was without central heating, but it did have a big cast iron Franklin stove in the living room. Rita looked over to me and asked if I would light the fire. “Guess so,” I replied. I soon found out that lighting the fire encompassed getting and splitting the firewood, and then tending to it. Connie showed me to the front porch where there was a big pile of cordwood, just dumped in one heap. I also noticed that the wind was picking up and was blowing the white stuff onto the porch and covering the woodpile. “Might be a good idea to bring in enough wood to last the night,” I thought aloud. This was going to become a full time job! With Connie’s able help I got a roaring fire going. Rita made sandwiches and poured us all some Coca-Cola, which she topped off with some Canadian Whiskey. Turning the damper down on the fire, I thought to myself that the Franklin stove would never heat this size house, besides the wind was coming in through the cracks around the windows and doors. I knew that the house didn’t have much insulation by how cold the walls were. The windows were single pane, which also didn’t help much, but at least it was shelter. When I mentioned this, Rita said, “Never mind, we’ll all be able to stay warm in bed.” By this time, Connie and I were clowning around and Rita reminded us that she was also there. “I may be momma but I’m not about to freeze, while you kids have all the fun! Besides we only have one bed.” Suddenly the whole scene came into focus. The sandwiches on the kitchen table wouldn’t be our only food. The sandwiches we would have that night would just be the beginning of a feast.
Hank Bracker
Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.
Jacques Pépin (The Apprentice: My Life in the Kitchen)
Alexander said as soon as it got cold, they would leave. September came and it was still warm; he liked that. Better still, not only was Tatiana making them a little money, she was drinking some sparkling wine, some Bisol Brut, for which she developed a bit of a taste. After work, she would sit with Anthony, have bread and cheese, and a glass of sparkler. She closed the winery, counted the money, played with the boy, waited for Alexander to finish work, and sipped her drink. By the time they drove to the B&B, had dinner, chocolate cake, more wine, a bath, put Anthony to bed, and she fell down onto the goose down covers, arms flung above her head, Tatiana was so bubbled up, so pliant, so agreeable to all his relentless frenzies, and so ceaselessly and supernally orgasmic that Alexander would not have been a mortal man if he allowed anything to come between his wife and her Bisol Brut. Who would do a crazy thing like quit to go into dry country? This country was flowing with foaming wine, and that is just how they both liked it. He started whispering to her again, night by night, little by little. Tania . . . you want to know what drives me insane? Yes, darling, please tell me. Please whisper to me. When you sit up straight like this with your hands on your lap, and your breasts are pushed together, and your pink nipples are nice and soft. I lose my breath when your nipples are like that. The trouble is, as soon as I see you looking at me, the nipples stop being nice and soft. Yes, they are quite shameful, he whispers, his breath lost, his mouth on them. But your hard nipples also drive me completely insane, so it’s all good, Tatia. It’s all very very good. Anthony was segregated from them by an accordion room partition. A certain privacy was achieved, and after a few nights of the boy not being woken up, they got bolder; Alexander did unbelievable things to Tatiana that made her sparkler-fueled moaning so extravagant that he had to invent and devise whole new ways of sustaining his usually impeccable command over his own release. Tell me what you want. I’ll do anything you want, Tania. Tell me. What can I do—for you? Anything, darling . . . anything you want, you do . . . There was nothing Gulag about their consuming love in that enchanted bed by the window, the bed that was a quilted down island with four posters and a canopy, with pillows so big and covers so thick . . . and afterward he lay drenched and she lay breathless, and she murmured into his chest that she should like a soft big bed like this forever, so comforted was she and so very pleased with him. Once she asked in a breath, Isn’t this better than being on top of the hard stove in Lazarevo? Alexander knew she wanted him to say yes, and he did, but he didn’t mean it, and though she wanted him to say it, he knew she didn’t want him to mean it either. Could anything come close to crimson Lazarevo where, having been nearly dead, without champagne or wine or bread or a bed, without work or food or Anthony or any future other than the wall and the blindfold, they somehow managed for one brief moon to live in thrall sublime? They had been so isolated, and in their memories they still remained near the Ural Mountains, in frozen Leningrad, in the woods of Luga when they had been fused and fevered, utterly doomed, utterly alone. And yet!—look at her tremulous light— as if in a dream—in America—in fragrant wine country, flute full of champagne, in a white quilted bed, her breath, her breasts on him, her lips on his face, her arms in rhapsody around him are so comforting, so true—and so real.
Paullina Simons (The Summer Garden (The Bronze Horseman, #3))
The kitchen. Scent of cumin, ajwain and cardamom. On the table, a little pile of nutmeg. Thick, oily vapor rose from the pot on the stove. The room was warm and spacious, the window high and wide. Tiny drops of condensation covered the top of the glass. Smoke soared towards the ceiling in shafts of light. I noticed many shiny pots and pans hanging on the whitewashed walls. And strings of lal mirchi, and idli makers, and thalis, and conical molds for kulfi. In the corner the tandoor was ready. Its orange glow stirred in the utensils on the walls.
Jaspreet Singh (Chef)
I watched Pascal sleep. He had long, curved eyelashes and lips that swelled with every little breath. I nestled into him, and his body responded in turn. He pushed his leg in between mine, nuzzling the top of his head against my cheek. His hair smelled like smoked wood chips. He looked old, in a good way. Even in his sleep, he had a reassuring quality. Restaurants were about hospitality, but the chef wasn't usually the one with open arms. Pascal was, though. He was everything at Bakushan: the genius behind the stove, the draw through the door, the face on the magazine covers. He embodied so many things, and I was floored that he was the one cuddling into me. He was the one who gave me little kisses as he slept.
Jessica Tom (Food Whore)