Sugar Coated Quotes

You can believe in whatsoever you like, but the truth remains the truth, no matter how sweet the lie may taste.

I'm not a baker so I'm not about to sugar coat it for you.

The air tasted like wonder. Like candied butterfly wings caught in sugared spiderwebs, and drunken peaches coated in luck.

Nice words and nice appearance doesn't conclude that someone is nice, i believe that the nicer you look, the more deceptive you appear.

I give you bitter pills, in a sugar coating. The pills are harmless - the poison's in the sugar

Im not a baker so im not going to sugar coat it.

She shot me a sugar-coated smile. I matched it calorie for calorie.

We urgently need an end to these false assurances, to the sugar coating of unpalatable facts. It is the public that is being asked to assume the risks that the insect controllers calculate. The public must decide whether it wishes to continue on the present road, and it can do so only when in full possession of the facts.

Tough love and brutal truth from strangers are far more valuable than Band-Aids and half-truths from invested friends, who don’t want to see you suffer any more than you have.

Life is full of secrets, and narrow-minded people, and sugar-coated, empty conversations that hold no weight. What’s real is what’s inside us. What’s important is what we feel.

One Christmas at the very beginning of your twenties when your mother gives you a warm coat that she saved for months to buy, don’t look at her skeptically after she tells you she thought the coat was perfect for you. Don’t hold it up and say it’s longer than you like your coats to be and too puffy and possibly even too warm. Your mother will be dead by spring. That coat will be the last gift she gave you. You will regret the small thing you didn’t say for the rest of your life. Say thank you.

But frost, like the crystallized dreams of autumn, began to coat the clearing with its sugar glaze.

Most people have a regulator between their mind and mouth that modulates their brutish sentiments and spikiest impulses. Not Jobs. He made a point of being brutally honest. " My job is to say when something sucks rather than sugar coat it, : he said. This made him charismatic and inspiring, yet also,, to use the technical term, an asshole at times.

Life is not sugar coated.

Animals do not ‘give’ their life to us, as the sugar-coated lie would have it. No, we take their lives. They struggle and fight to the last breath, just as we would do if we were in their place.

When Josey woke up and saw the feathery frost on her windowpane, she smiled. Finally, it was cold enough to wear long coats and tights. It was cold enough for scarves and shirts worn in layers, like camouflage. It was cold enough for her lucky red cardigan, which she swore had a power of its own. She loved this time of year. Summer was tedious with the light dresses she pretended to be comfortable in while secretly sure she looked like a loaf of white bread wearing a belt. The cold was such a relief.

Again, I am surprised why people seek to eliminate lust and cling to love; as they wish to ignore happiness and cleave unto joy! Now, now, let's not sugar-coat things! Lust has a lot more to do with life and what is the good of life if you do not carry much lust inside of you at all times? And joy is a noble thing, but happiness though fleeting can be found every day and in every small little way!

Before I got here, I thought for a long time that the way out of the labyrinth was to pretend that it did not exist, to build a small, self-sufficient world in a back corner of, the endless maze and to pretend that I was not lost, but home. But that only led to a lonely life accompanied only by the last words of the looking for a Great Perhaps, for real friends, and a more-than minor life. And then i screwed up and the Colonel screwed up and Takumi screwed up and she slipped through our fingers. And there's no sugar-coating it: She deserved better friends. When she fucked up, all those years ago, just a little girl terrified. into paralysis, she collapsed into the enigma of herself. And I could have done that, but I saw where it led for her. So I still believe in the Great Perhaps, and I can believe in it spite of having lost her. Beacause I will forget her, yes. That which came together will fall apart imperceptibly slowly, and I will forget, but she will forgive my forgetting, just as I forgive her for forgetting me and the Colonel and everyone but herself and her mom in those last moments she spent as a person. I know that she forgives me for being dumb and sacred and doing the dumb and scared thing. I know she forgives me, just as her mother forgives her. And here's how I know: I thought at first she was just dead. Just darkness. Just a body being eaten by bugs. I thought about her a lot like that, as something's meal. What was her-green eyes, half a smirk, the soft curves of her legs-would soon be nothing, just the bones I never saw. I thought about the slow process of becoming bone and then fossil and then coal that will, in millions of years, be mined by humans of the future, and how they would their homes with her, and then she would be smoke billowing out of a smokestack, coating the atmosphere. I still think that, sometimes. I still think that, sometimes, think that maybe "the afterlife" is just something we made up to ease the pain of loss, to make our time in the labyrinth bearable. Maybe she was just a matter, and matter gets recycled. But ultimately I do not believe that she was only matter. The rest of her must be recycled, too. I believe now that we are greater than the sum of our parts. If you take Alaska's genetic code and you add her life experiences and the relationships she had with people, and then you take the size and shape of her body, you do not get her. There is something else entirety. There is a part of her knowable parts. And that parts has to go somewhere, because it cannot be destroyed. Although no one will ever accuse me of being much of a science student, One thing I learned from science classes is that energy is never created and never destroyed. And if Alaska took her own life, that is the hope I wish I could have given her. Forgetting her mother, failing her mother and her friends and herself -those are awful things, but she did not need to fold into herself and self-destruct. Those awful things are survivable because we are as indestructible as we believe ourselves to be. When adults say "Teenagers think they are invincible" with that sly, stupid smile on their faces, they don't know how right they are. We need never be hopeless, because we can never be irreparably broken. We think that we are invincible because we are. We cannot be born, and we cannot die. Like all energy, we can only change shapes and sizes manifestations. They forget that when they get old. They get scared of losing and failing. But that part of us greater than the sum of our parts cannot begin and cannot end, and so it cannot fail. So I know she forgives me, just as I forgive her. Thomas Eidson's last words were: "It's very beautiful over there." I don't know where there is, but I believe it's somewhere, and I hope it's beautiful.

Books are no longer read but eaten, not made of paper but of some informational substance, fully digestible, sugar-coated.

I know I had that punch comin’ to me. I owed you one. No hard feelings, sugar.” “Speak for yourself.” Pia’s words were coated in frost. “I’ve all kinds of hard feelings going on over here.

Love was also an easy word, used carelessly. Felons and creeps could offer it coated in sugar, and users could dangle it so enticingly that you wouldn't notice that it had things attached - heavy things, things like pity and need, that were weighty as anchors and iron beams and just as impossible to get out from underneath.

You can coat that shit in sugar, but it's still shit.

You cannot forget how much they took from us and how they transfigured our very bodies into sugar, tobacco, cotton, and gold.

SWEET: granular, powdered, brown, slow like honey or molasses. The mouth-coating sugars in milk. Once, when we were wild, sugar intoxicated us, the first narcotic we craved and languished in. We’ve tamed, refined it, but the juice from a peach still runs like a flash flood.

Honesty is better than sugar coated bullshit.

Happiness is not to be found at the bottom of a bottle or from the tip of a needle; it is not to be found amidst a cloud of smoke or within a sugar-coated pill. If you look for it in these places, you will find naught but despair.

Conflict forces us to be fully present because it shatters our ego – stripping away all hope of escape or sugar coating. It removes everything that is nonessential to our authentic being; it removes all superficial layers. Conflict is painful because it wakes us up out of our created illusions. And if we lean into it, conflict can be the catalyst to our enlightenment.

I’m not a baker, so I’m not about to sugar coat it for you.

The most critical step for solving any problem is to first fully understand the problem; sugar coating the issue, denying what is really there, declining to accept the facts, is a sure path to disaster. “Get Real!

Brougham arrived at Mom’s house to join in on my birthday cake holding a plate of white bread coated in sugar sprinkles, for some reason.

When the management iceberg is shaped like a huge phallus, you know that there are a lot of tossers that the top penguin has had to climb over to reach the tip and that there is no shortage of the same caliber of penguin in the balls and shaft of the corporation, just waiting for their chance to get a spurt to the top. Should I sugar coat this a little more? or tell it like it is?

When I am being bullied, my teachers never listen. They always think I am making it up—or they will try to sugar-coat the situation. They fail to realize that children have feelings too, and we deserve to be heard.

Then you realize: night gives the world back its natural, original appearance, without sugar-coating it; day is a flight of fancy, light a slight exception, an oversight, a disruption of the order. The world in fact is dark, almost black. Motionless and cold.

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

Life isn’t about gold dust farting unicorns, sugar coated mountains, and fairies. It’s about fun. Romance and romance novels are for pussies and dreamers.

After killing Harley Kayson, my vampire lover’s sire, and taking over the club, I’d been forced to look around and accept the cold hard fact that I ran a whorehouse for vampires. There was no way to sugar-coat it. Just call me, “Madam.

The sugar coated negligence to the risks that could have changed our lives...the moments we ran away to avoid daring a chance and we sigh at the thought " i wish i hd the courage to " ....

We, as women, have this slight flaw. Yes, admitting it, we are flawed with a faultless memory in regards to the good and bad in men...Stored within our memory banks is every loving gesture and sugar coated word, thoughtful moments, places, arguments, indiscretions, lies all catalogued, timed and dated...The list, for us, is endless... It is not our fault...You give us so much to remember...

Be moved by a person's actions, not their words. Remember a sugar-coated lie sounds more convincing than the naked truth.

On the table of consciousness, don't pick up the sugar-coated or well-seasoned lies by mistake. The truth has natural flavors.

By lunchtime the valley was lightly coated, like a cake with confectioner's sugar...there was white fur on the antlers of the iron deer and on the melancholy boughs of the Norway spruce.

You'll get wet," Daisy protested, glancing at his shirtsleeves and waistcoat. He began to laugh. "I'm not made of sugar." "Neither am I." "Yes you are," he murmured, making her blush. He smiled at the sight of her face peeking out from the folds of her coat, like a little owl in the woods.

But you are a black boy, and you must be responsible for your body in a way that other boys cannot know. Indeed, you much be responsible for the worst actions of other black bodies, which, somehow, will always be assigned to you. And you must be responsible for the bodies of the powerful- the policeman who cracks you with a nightstick will quickly find his excuse in your furtive movements. And this is not reducible to just you- the women around you must b responsible for their bodies in a way that you will never know. You have to make your peace with the chaos, but you cannot lie. You cannot forget how much they took from us and how they transfigured our very bodies into sugar, tobacco, cotton, and gold.

Why do I speak forth the unpopular? I have a sweet tooth but not when it comes back up.

I'm not here to sugar-coat grief. I'm here to be transformed by it.

I liked her. She was sweet but blunt. Like a sugar-coated hammer.

The sugar the ice on planets and stars The romance of the evening Coated in ice from your dead flesh Already rotting from within

You have to make your peace with the chaos, but you cannot lie. You cannot forget how much they took from us and how they transfigured our very bodies into sugar, tobacco, cotton, and gold.

One might say, I am too young to experience bullying. Believe it or not, bullying happens to kids who are younger than me. When I am being bullied my teachers never listen. They always think I am making it up—or they will try to sugar-coat the situation. They fail to realize that children have feelings too, and we deserve to be heard. Teachers just don’t understand bullying hurts.

Everything is fine. It’ll be fine, Sadie told herself again. Sadie hated that word fine. It was a Band-Aid, a sugar-coated pill to mask the bitterness beneath. Fine was what you used when it was anything but. But fine was what she had to be because if it wasn’t, everything would unravel.

All true meanings are hidden. Life is full of secrets, and narrow-minded people, and sugar-coated, empty conversations that hold no weight. What’s real is what’s inside us. What’s important is what we feel.

...while epic fantasy is based on the fairy tale of the just war, that’s not one you’ll find in Grimm or Disney, and most will never recognize the shape of it. I think the fantasy genre pitches its tent in the medieval campground for the very reason that we even bother to write stories about things that never happened in the first place: because it says something subtle and true about our own world, something it is difficult to say straight out, with a straight face. Something you need tools to say, you need cheat codes for the human brain--a candy princess or a sugar-coated unicorn to wash down the sour taste of how bad things can really get. See, I think our culture has a slash running through the middle of it, too. Past/Future, Conservative/Liberal, Online/Offline. Virgin/Whore. And yes: Classical/Medieval. I think we’re torn between the Classical Narrative of Self and the Medieval Narrative of Self, between the choice of Achilles and Keep Calm and Carry On. The Classical internal monologue goes like this: do anything, anything, only don’t be forgotten. Yes, this one sacrificed his daughter on a slab at Aulis, that one married his mother and tore out his eyes, and oh that guy ate his kids in a pie. But you remember their names, don’t you? So it’s all good in the end. Give a Greek soul a choice between a short life full of glory and a name echoing down the halls of time and a long, gentle life full of children and a quiet sort of virtue, and he’ll always go down in flames. That’s what the Iliad is all about, and the Odyssey too. When you get to Hades, you gotta have a story to tell, because the rest of eternity is just forgetting and hoping some mortal shows up on a quest and lets you drink blood from a bowl so you can remember who you were for one hour. And every bit of cultural narrative in America says that we are all Odysseus, we are all Agamemnon, all Atreus, all Achilles. That we as a nation made that choice and chose glory and personal valor, and woe betide any inconvenient “other people” who get in our way. We tell the tales around the campfire of men who came from nothing to run dotcom empires, of a million dollars made overnight, of an actress marrying a prince from Monaco, of athletes and stars and artists and cowboys and gangsters and bootleggers and talk show hosts who hitched up their bootstraps and bent the world to their will. Whose names you all know. And we say: that can be each and every one of us and if it isn’t, it’s your fault. You didn’t have the excellence for it. You didn’t work hard enough. The story wasn’t about you, and the only good stories are the kind that have big, unignorable, undeniable heroes.

At the railroad station he noted that he still had thirty minutes. He quickly recalled that in a cafe on the Calle Brazil (a few dozen feet from Yrigoyen's house) there was an enormous cat which allowed itself to be caressed as if it were a disdainful divinity. He entered the cafe. There was the cat, asleep. He ordered a cup of coffee, slowly stirred the sugar, sipped it (this pleasure had been denied him in the clinic), and thought, as he smoothed the cat's black coat, that this contact was an illusion and that the two beings, man and cat, were as good as separated by a glass, for man lives in time, in succession, while the magical animal lives in the present, in the eternity of the instant.

Never forget,' says Sugar Daddy, 'we are a nation built on sugar. It is our history and it is the source of our prosperity, now and in the future.' This is true. Our entire nation sits on reclaimed land made from sugar. Ours is an island that rose out of the sea, built on a hard core of toffee.

I bunched the squirrel-fur hat up under my head and left the pack for Mal to use as a pillow. Then I pulled my coat close around me and huddled beneath the new furs. I was nodding off when I heard Mal return and settle himself beside me, his back pressed comfortably against mine. As I drifted into sleep, I felt like I could still taste the sugar from that sweet roll on my tongue, feel the pleasure of laughter gusting through me. We’d been robbed. We’d almost been killed. We were being hunted by the most powerful man in Ravka. But we were friends again, and sleep came more easily than it had in a long time. At some point during the night, I woke to Mal’s snoring. I jabbed him in the back with my elbow. He rolled onto his side, muttered something in his sleep, and threw his arm over me. A minute later he started snoring again, but this time I didn’t wake him.

Distract me with your sugar-coated mouth And watch back as my teeth rot

History is known for sugar-coating. Sometimes it’s the only thing that can make it palatable.

My fingers were so coated with icing sugar it looked like I’d gone on a cocaine bender with Pablo Escobar.

Creativity's too big a pill; the truth's too hard to swallow. Sprinkle sugar in a straight line and we'll all inhale and follow.

We are fools to believe to believe that we have LOVED when it is just a sugar-coated word for NEED

His sugar-coated words were everything that I needed and wanted to hear, but now I see them for what they are. They are not coated in sugar, but poison. They are the words of a monster.

I’m not used to sugar-coating my words, Delia. I call ‘em like I see ‘em and sometimes I can be a dick.” This wasn’t news to me, not after the way he’d ended our conversation this morning. “Is that supposed to be an apology?” His chest shook as he laughed, the sound wrapping around me as I felt the reverberations on my cheek. “More like a heads up. You wanna do this thing with me, you better be prepared to brace and take me as I am—in bed and out.” “This thing?” “Baby, you just gave yourself to me. When you got on your knees and crawled over my body so I could eat your pussy while you sucked my dick? That was the start of something between us. I’m not sure what to call it. Words are your thing, not mine. Feel free to put a name to it.

Of course, government economists have been doing their part as well to try to sugar-coat the pill of tax increases. They never refer to these changes as “increases.” They have not been increases at all; they were “revenue enhancement” and “closing loopholes.” The best comment on the concept of “loopholes” was that of Ludwig von Mises. Mises remarked that the very concept of “loopholes” implies that the government rightly owns all of the money you earn, and that it becomes necessary to correct the slipup of the government’s not having gotten its hands on that money long since.

Adulthood is hell. In the face of such a trenchant position, “moralists” today will utter vague, opprobrious grumblings while waiting for a chance to strike with their obscene intimations. Perhaps Lovecraft actually could not become an adult; what is certain is that he did not want to. And given the values that govern the adult world, how can you argue with him? The reality principle, the pleasure principle, competitiveness, permanent challenges, sex and status—hardly reasons to rejoice. Lovecraft, for his part, knew he had nothing to do with this world. And at each turn he played a losing hand. In theory and in practice. He lost his childhood; he also lost his faith. The world sickened him and he saw no reason to believe that by looking at things better they might appear differently. He saw religions as so many sugar-coated illusions made obsolete by the progress of science. At times, when in an exceptionally good mood, he would speak of the enchanted circle of religious belief, but it was a circle from which he felt banished, anyway.

Don't feel the need to sugarcoat it for me, Doc." "That was the sugar-coated version. DO you want the ugly truth?" "Do you charge extra for the ugly truth?" "No, only sugarcoating incurs an additional charge, like sprinkles.

We entered the cool cave of the practice space with all the long-haired, goateed boys stoned on clouds of pot and playing with power tools. I tossed my fluffy coat into the hollow of my bass drum and lay on the carpet with my worn newspaper. A shirtless boy came in and told us he had to cut the power for a minute, and I thought about being along in the cool black room with Joey. Let's go smoke, she said, and I grabbed the cigarettes off the amp. She started talking to me about Wonder Woman. I feel like something big is happening, but I don't know what to do about it. With The Straight Girl? I asked in the blankest voice possible. With everything. Back in the sun we walked to the edge of the parking lot where a black Impala convertible sat, rusted and rotting, looking like it just got dredged from a swamp. Rainwater pooling on the floor. We climbed up onto it and sat our butts backward on the edge of the windshield, feet stretched into the front seat. Before she even joined the band, I would think of her each time I passed the car, the little round medallions with the red and black racing flags affixed to the dash. On the rusting Chevy, Joey told me about her date the other night with a girl she used to like who she maybe liked again. How her heart was shut off and it felt pretty good. How she just wanted to play around with this girl and that girl and this girl and I smoked my cigarette and went Uh-Huh. The sun made me feel like a restless country girl even though I'd never been on a farm. I knew what I stood for, even if nobody else did. I knew the piece of me on the inside, truer than all the rest, that never comes out. Doesn't everyone have one? Some kind of grand inner princess waiting to toss her hair down, forever waiting at the tower window. Some jungle animal so noble and fierce you had to crawl on your belly through dangerous grasses to get a glimpse. I gave Joey my cigarette so I could unlace the ratty green laces of my boots, pull them off, tug the linty wool tights off my legs. I stretched them pale over the car, the hair springing like weeds and my big toenail looking cracked and ugly. I knew exactly who I was when the sun came back and the air turned warm. Joey climbed over the hood of the car, dusty black, and said Let's lie down, I love lying in the sun, but there wasn't any sun there. We moved across the street onto the shining white sidewalk and she stretched out, eyes closed. I smoked my cigarette, tossed it into the gutter and lay down beside her. She said she was sick of all the people who thought she felt too much, who wanted her to be calm and contained. Who? I asked. All the flowers, the superheroes. I thought about how she had kissed me the other night, quick and hard, before taking off on a date in her leather chaps, hankies flying, and I sat on the couch and cried at everything she didn't know about how much I liked her, and someone put an arm around me and said, You're feeling things, that's good. Yeah, I said to Joey on the sidewalk, I Feel Like I Could Calm Down Some. Awww, you're perfect. She flipped her hand over and touched my head. Listen, we're barely here at all, I wanted to tell her, rolling over, looking into her face, we're barely here at all and everything goes so fast can't you just kiss me? My eyes were shut and the cars sounded close when they passed. The sun was weak but it baked the grime on my skin and made it smell delicious. A little kid smell. We sat up to pop some candy into our mouths, and then Joey lay her head on my lap, spent from sugar and coffee. Her arm curled back around me and my fingers fell into her slippery hair. On the February sidewalk that felt like spring.

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!

I never really thought about being in love with a person. Movies romanticize everything. They make being in love seem sugar-coated, a roller coaster, surreal. I think love is sacrifice. True love is being with someone through the hard times, through sickness, through poverty.

Yes, it was a "beautiful" sermon, tugging the emotions and conjuring up pictures of greatness and peace. But were they talking about the decent peppery ordinary old man he knew, or had the subject strayed to the story of some saint of the past? Or were there perhaps two men being buried under the same name? One perhaps had shown himself to Ross, while the other had been reserved for the view of men like William-Alfred. Ross tried to remember Charles before he was ill, Charles with his love of cockfighting and his hearty appetite, with his perpetual flatulence and passion for gin, with his occasional generosities and meannesses and faults and virtues, like most men. There was some mistake somewhere. Oh well, this was a special occasion...But Charles himself would surely have been amused. Or would he have shed a tear with the rest for the manner of man who had passed away?

She fell in love with freedom. In the Sommers' home she had lived shut up within four walls, in a stagnant atmosphere where time moved in circles and where she could barely glimpse the horizon through distorted windowpanes. She had grown up clad in the impenetrable armor of good manners and conventions, trained from girlhood to please and serve, bound by corset, routines, social norms, and fear. Fear had been her companion: fear of God and his unpredictable justice, of authority, of her adoptive parents, of illness and evil tongues, of anything unknown or different; fear of leaving the protection of her home and facing the dangers outside; fear of her own fragility as a woman, of dishonor and truth. Hers had been a sugar-coated reality built on the unspoken, on courteous silences, well-guarded secrets, order, and discipline. She had aspired to virtue but now she questioned the meaning of the word.

There's one big difference between the poor and the rich,' Kite says, taking a drag from his cigarette. We are in a pub, at lunch-time. John Kite is always, unless stated otherwise, smoking a fag, in a pub, at lunch-time. 'The rich aren't evil, as so many of my brothers would tell you. I've known rich people -- I have played on their yachts -- and they are not unkind, or malign, and they do not hate the poor, as many would tell you. And they are not stupid -- or at least, not any more than the poor are. Much as I find amusing the idea of a ruling class of honking toffs, unable to put their socks on without Nanny helping them, it is not true. They build banks, and broker deals, and formulate policy, all with perfect competency. 'No -- the big difference between the rich and the poor is that the rich are blithe. They believe nothing can ever really be so bad, They are born with the lovely, velvety coating of blitheness -- like lanugo, on a baby -- and it is never rubbed off by a bill that can't be paid; a child that can't be educated; a home that must be left for a hostel, when the rent becomes too much. 'Their lives are the same for generations. There is no social upheaval that will really affect them. If you're comfortably middle-class, what's the worst a government policy could do? Ever? Tax you at 90 per cent and leave your bins, unemptied, on the pavement. But you and everyone you know will continue to drink wine -- but maybe cheaper -- go on holiday -- but somewhere nearer -- and pay off your mortgage -- although maybe later. 'Consider, now, then, the poor. What's the worst a government policy can do to them? It can cancel their operation, with no recourse to private care. It can run down their school -- with no escape route to a prep. It can have you out of your house and into a B&B by the end of the year. When the middle-classes get passionate about politics, they're arguing about their treats -- their tax breaks and their investments. When the poor get passionate about politics, they're fighting for their lives. 'Politics will always mean more to the poor. Always. That's why we strike and march, and despair when our young say they won't vote. That's why the poor are seen as more vital, and animalistic. No classical music for us -- no walking around National Trust properties, or buying reclaimed flooring. We don't have nostalgia. We don't do yesterday. We can't bear it. We don't want to be reminded of our past, because it was awful; dying in mines, and slums, without literacy, or the vote. Without dignity. It was all so desperate, then. That's why the present and the future is for the poor -- that's the place in time for us: surviving now, hoping for better, later. We live now -- for our instant, hot, fast treats, to prep us up: sugar, a cigarette, a new fast song on the radio. 'You must never, never forget, when you talk to someone poor, that it takes ten times the effort to get anywhere from a bad postcode, It's a miracle when someone from a bad postcode gets anywhere, son. A miracle they do anything at all.

Some candy bars had more protein than many cereals. [Jean] Mayer dubbed them "sugar-coated vitamin pills" and wrote, "I contend that these cereals containing over 50% sugar should be labeled imitation cereal or cereal confections, and they should be sold in the candy section rather than in the cereal section.

When you’ve invested a lot of time in being accessible and keeping up with what’s happening, it’s easy to conclude that it all has a certain value, even if what you have done might not be important. This is called rationalization. The New York Review of Books labeled the battle between producers of apps “the new opium wars,” and the paper claims that “marketers have adopted addiction as an explicit commercial strategy.” The only difference is that the pushers aren’t peddling a product that can be smoked in a pipe, but rather is ingested via sugar-coated apps. In a way, silence is the opposition to all of this. It’s about getting inside what you are doing. Experiencing rather than overthinking. Allowing each moment to be big enough. Not living through other people and other things. Shutting out the world and fashioning your own silence whenever you run, cook food, have sex, study, chat, work, think of a new idea, read or dance.

At first Alexander could not believe it was his Tania. He blinked and tried to refocus his eyes. She was walking around the table, gesturing, showing, leaning forward, bending over. At one point she straightened out and wiped her forehead. She was wearing a short-sleeved yellow peasant dress. She was barefoot, and her slender legs were exposed above her knee. Her bare arms were lightly tanned. Her blonde hair looked bleached by the sun and was parted into two shoulder-length braids tucked behind her ears. Even from a distance he could see the summer freckles on her nose. She was achingly beautiful. And alive. Alexander closed his eyes, then opened them again. She was still there, bending over the boy’s work. She said something, everyone laughed loudly, and Alexander watched as the boy’s arm touched Tatiana’s back. Tatiana smiled. Her white teeth sparkled like the rest of her. Alexander didn’t know what to do. She was alive, that was obvious. Then why hadn’t she written him? And where was Dasha? Alexander couldn’t very well continue to stand under a lilac tree. He went back out onto the main road, took a deep breath, stubbed out his cigarette, and walked toward the square, never taking his eyes off her braids. His heart was thundering in his chest, as if he were going into battle. Tatiana looked up, saw him, and covered her face with her hands. Alexander watched everyone get up and rush to her, the old ladies showing unexpected agility and speed. She pushed them all away, pushed the table away, pushed the bench away, and ran to him. Alexander was paralyzed by his emotion. He wanted to smile, but he thought any second he was going to fall to his knees and cry. He dropped all his gear, including his rifle. God, he thought, in a second I’m going to feel her. And that’s when he smiled. Tatiana sprang into his open arms, and Alexander, lifting her off her feet with the force of his embrace, couldn’t hug her tight enough, couldn’t breathe in enough of her. She flung her arms around his neck, burying her face in his bearded cheek. Dry sobs racked her entire body. She was heavier than the last time he felt her in all her clothes as he lifted her into the Lake Ladoga truck. She, with her boots, her clothes, coats, and coverings, had not weighed what she weighed now. She smelled incredible. She smelled of soap and sunshine and caramelized sugar. She felt incredible. Holding her to him, Alexander rubbed his face into her braids, murmuring a few pointless words. “Shh, shh…come on, now, shh, Tatia. Please…” His voice broke. “Oh, Alexander,” Tatiana said softly into his neck. She was clutching the back of his head. “You’re alive. Thank God.” “Oh, Tatiana,” Alexander said, hugging her tighter, if that were possible, his arms swaddling her summer body. “You’re alive. Thank God.” His hands ran up to her neck and down to the small of her back. Her dress was made of very thin cotton. He could almost feel her skin through it. She felt very soft. Finally he let her feet touch the ground. Tatiana looked up at him. His hands remained around her little waist. He wasn’t letting go of her. Was she always this tiny, standing barefoot in front of him? “I like your beard,” Tatiana said, smiling shyly and touching his face. “I love your hair,” Alexander said, pulling on a braid and smiling back. “You’re messy…” He looked her over. “And you’re stunning.” He could not take his eyes off her glorious, eager, vivid lips. They were the color of July tomatoes— He bent to her—

Love was also an easy word, used carelessly. Felons and creeps could offer it coated in sugar, and users could dangle it so enticingly that you wouldn't notice it had things attached—heavy things, things like pity and need, that were as weighty as anchors and iron beams and just as impossible to get out from underneath.

I read a lot of older children's books when I was a kid, and you wouldn't believe how many sugar-coated tracts I sucked the sugar off and cheerfully ran off, spitting out the message undigested. (Despite going to church several times every Sunday for my who childhood, I never figured out Aslan was Jesus until told later.)

Insulin creates insulin resistance. But insulin resistance also causes high insulin – a classic vicious, or self-reinforcing, cycle. Insulin drives up insulin resistance. This, in turn drives up insulin levels. The cycle keeps going around and around, one element reinforcing the other, until insulin is driven up to extremes.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

Though there're minor side effects in male adults." "What side effect?" She cocked an eyebrow and lowered her voice. "Spontaneous prolonged erection, big guy...in some test subjects," she added clinically. "A lot of those early tests were done on gorillas... "I'm not a gorilla." She glanced down the front of his lab coat. "Not yet.

FOR THE CAKE: Beat together eight soup spoons butter with one cup sugar until fluffy. Mix in two eggs and three soup spoons juice from an orange. In a small bowl, blend one and two-thirds cups flour, a teaspoon baking powder, and half a teaspoon salt. Add dry to wet mixture along with one cup buttermilk. Blend well. Stir in one cup raisins, half a cup chopped walnuts, and one soup spoon finely grated orange peel. Pour the mixture into a buttered pan and bake forty-five to fifty minutes. Cool before icing.   FOR THE ICING: Stir two soup spoons juice of orange and two cups powdered sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If it is too thick, add more liquid; if too thin, add a little sugar.

Was it a strain so heavy that L's back curved under all its weight? Was it an agony so terrible as to leave the indelible dark circles around his eyes? Was it a feeling so bitter that every bite he took needed to be coated in sugar? The chronically rounded shoulders, the inevitable dark circles, the eccentric tastes--L suppressed the pain of being a champion of justice, but the evidence of the pain was molded into his very body.

As the cab headed down Massachusetts Avenue, she felt hot in her winter coat and like she couldn’t breathe, so she asked the driver if she could roll down the window. From the window, she could see the water tower of the New England Confectionery Company’s factory, which had recently been painted to resemble a roll of Necco wafers, those barely flavored, pastel-colored, vaguely religious-looking chalky disks. As they approached the factory, the air increasingly smelled of sugar, and the scent made Sadie nostalgic for a candy she had never even tasted.

I looked into the display window this morning. On a white marble shelf are aligned innumerable boxes, packages, cornets of silver and gold paper, rosettes, bells, flowers, hearts, and long curls of multicolored ribbon. In glass bells and dishes lie the chocolates, the pralines, Venus's nipples, truffles, mendiants, candied fruits, hazelnut clusters, chocolate seashells, candied rose petals, sugared violets... Protected from the sun by the half-blind that shields them, they gleam darkly, like sunken treasure, Aladdin's cave of sweet clichés. And in the middle she has built a magnificent centerpiece. A gingerbread house, walls of chocolate-coated pain d'épices with the detail piped on in silver and gold icing, roof tiles of florentines studded with crystallized fruits, strange vines of icing and chocolate growing up the walls, marzipan birds singing in chocolate trees... And the witch herself, dark chocolate from the top of her pointed hat to the hem of her long cloak half-astride a broomstick that is in reality a giant guimauve, the long twisted marshmallows that dangle from the stalls of sweet-vendors on carnival days...

Me: Morning. How’s the thesis coming along? Maggie: Do you want me to sugar-coat it, or are you honestly giving me an opening to vent? Me: Wide open. Vent away. Maggie: I’m miserable, Ridge. I hate it. I work on it for hours every day, and I just want to take a bat to my computer and go all Office Space on it. If this thesis were a child, I’d put it up for adoption and not even think twice about it. If this thesis were a cute, fuzzy puppy, I’d drop it off in the middle of a busy intersection and speed away. Me: And then you would do a U-turn and go back and pick it up and play with it all night.

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

Wherever they went they were plagued by mosquitoes, against which they employed the deterrent of fish oil: “It is by no means uncommon to see the entrails of fish frying upon their heads in the sun, till the oil runs over their face and body. This unguent is deemed by them of so much importance, that children even of two years old are taught the use of it.”21 Since the Iora never washed, they spent their lives coated with a mixture of rancid fish oil, animal grease, ocher, beach sand, dust and sweat. They were filthy and funky in the extreme. But their stamina and muscular development were superb, and, because there was no sugar (except for the rare treat of wild honey) and little starch in their diet, they had excellent teeth—unlike the white invaders.

Southern Pecan Bread Ingredients: 1 1/2 cups light brown sugar 1/2 cup granulated sugar 1 1/4 cup butter, melted 4 eggs, lightly beaten 1 teaspoon vanilla 1/2 teaspoon kosher salt 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans Instructions: Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside. In the bowl of your stand mixer using the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth. Turn mixer to low and mix in the flour until just combined. Fold in the pecans. Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan, and then cut into squares.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

YOUR STOVE It may seem inconsequential to consider your stove as a contributor to your beer’s character, but it is. If you use an electric stove and your brewpot is in direct contact with the burner element, then you are scorching malt sugars onto the inside bottom of the pot. Have you noticed that your light ales and light lagers haven’t been as light as you anticipated? Perhaps some of your brews have a discernible burnt flavor. When the hot element of your electric stove (an electric immersion-type heater will also create the same effect) is in direct contact with your pot, it caramelizes sugars during the boil. Caramelizing takes place during any kind of boil, but is exaggerated by the high temperatures of red-hot electric stoves. There is an easy, simple and inexpensive solution. Buy a wire “trivet” and place it between the pot and the stove coil. You also can fashion a simple triangular trivet from a nonlacquered coat hanger. This will greatly reduce the caramelization of your boiling wort.

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.

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

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

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

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

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.

Christianity was the vampire of the imperium Romanum, — overnight it destroyed the vast achievement of the Romans: the conquest of the soil for a great culture that could await its time. Can it be that this fact is not yet understood? The imperium Romanum that we know, and that the history of the Roman provinces teaches us to know better and better, — this most admirable of all works of art in the grand manner was merely the beginning, and the structure to follow was not to prove its worth for thousands of years. To this day, nothing on a like scale sub specie aeterni has been brought into being, or even dreamed of! — This organization was strong enough to withstand bad emperors: the accident of personality has nothing to do with such things — the first principle of all genuinely great architecture. But it was not strong enough to stand up against the corruptest of all forms of corruption — against Christians .... These stealthy worms, which under the cover of night, mist and duplicity, crept upon every individual, sucking him dry of all earnest interest in real things, of all instinct for reality — this cowardly, effeminate and sugar-coated gang gradually alienated all “souls,” step by step, from that colossal edifice, turning against it all the meritorious, manly and noble natures that had found in the cause of Rome their own cause, their own serious purpose, their own pride. The sneakishness of hypocrisy, the secrecy of the conventicle, concepts as black as hell, such as the sacrifice of the innocent, the unio mystica in the drinking of blood, above all, the slowly rekindled fire of revenge, of Chandala revenge — all that sort of thing became master of Rome...

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.