Sugar Cubes Quotes

Want a sugar cube?" he asks in his old seductive voice.

Is that too much to expect? That I would name the stars for you? That I would take you there? The splash of my tongue melting you like a sugar cube?

Want a sugar cube? [...] They're supposed to be for the horses, but who cares? They've got years to eat sugar, whereas you and I . . . well, if we see something sweet we better grab it quick. [...] You're absolutely terrifying me in that get-up. What happened to the pretty little-girl dresses?

Yesterday i carved your name into the surface of an ice cube then held it against my chest til it melted into my aching pores today i cried so hard the neighbors knocked on my door and asked if I wanted to borrow some sugar.

I had a dream about you. We were in the gold room where everyone finally gets what they want. You said Tell me about your books, your visions made of flesh and light and I said This is the Moon. This is the Sun. Let me name the stars for you. Let me take you there. The splash of my tongue melting you like a sugar cube…We were in the gold room where everyone finally gets what they want, so I said What do you want, sweetheart? and you said Kiss me. Here I am leaving you clues. I am singing now while Rome burns. We are all just trying to be holy. My applejack, my silent night, just mash your lips against me. We are all going forward. None of us are going back.

Want a sugar cube?" he asks in his old seductive voice. That's how we met, with Finnick offering me sugar. Surrounded by horses and chariots, costumed and painted for the crowds, before we were allies. Before I had any idea what made him tick. The memory actually coaxes a smile out of me. "Here, it improves the taste," he says in his real voice, plunking three cubes into my cup.

I’ll give you my heart to make a place for it to happen, evidence of a love that transcends hunger. Is that too much to expect? That I would name the stars for you? That I would take you there? The splash of my tongue melting you like a sugar cube?

Want a sugar cube?

If there are no spots on a sugar cube then I’ve just put a dice in my tea.

KEEP CALM and HAVE A SUGAR CUBE

An atom is mostly made up of empty space. If you remove the empty space from every atom, the entire world's human population could fit inside a sugar cube.

So. Yes. We're all dying. We're all crumbling into the void, one cell at a time. We are disintegrating like sugar cubes in champagne. But only women have to pretend it isn't happening. Fifty-something men wander around with their guts flopped over their waistbands and their faces looking like a busted tramp's mattress in an underpass. They sprout nasal hair and chasm-like wrinkles, and go 'Ooof!' whenever they stand up or sit down. men visibly age, every day -- but women are supposed to stop the decline at around 37, 38, and live out the next 30 or 40 years in some magical bubble where their hair is still shiny and chestnut, their face unlined, their lips puffy, and their tits up on the top third of the ribcage.

Want a sugar cube?

I wanted to hurt you but the victory is that I could not stomach it. We have swallowed him up, they said. It’s beautiful. It really is. I had a dream about you. We were in the gold room where everyone finally gets what they want. You said Tell me about your books, your visions made of flesh and light and I said This is the Moon. This is the Sun. Let me name the stars for you. Let me take you there. The splash of my tongue melting you like a sugar cube… We were in the gold room where everyone finally gets what they want, so I said What do you want, sweetheart? and you said Kiss me. Here I am leaving you clues. I am singing now while Rome burns. We are all just trying to be holy. My applejack, my silent night, just mash your lips against me. We are all going forward. None of us are going back.

Quinn and Lisa He pulled her to her feet. "Let's go home." "Sure." "Want to ride double?" "On your horse?" "I promise Thunder will be on his best behavior." "Quinn, he has no manners. He tried to take a nip out of my hat yesterday." He groaned. "He didn't." She held it out. "Look at it. You can see the teeth marks." "Lizzy, you promised not to make a pet out of my horse." "What?" "He's falling in love with you." She burst out laughing at his grim pronouncement. "I'm serious," Quinn insisted. "What have you been feeding him?" "I wasn't supposed to?" "Lizzy." "Sugar cubes. He likes them." "You're hopeless, you know that?" "I didn't mean to." He wrapped his arm around her shoulders. "Sure you didn't. Please remember the cattle are sold as beef. This is a working ranch." "Quinn-" she couldn't resist-"even the pretty little ones?

Panic, panic, can't panic. Think of food. Think of sugar. I am a sugar cube in cold water. I won't dissolve. Precise edges. Made up of tiny, regular, secure parts. If the water were hotter I would worry, but it's cold. I stay together. Precise. Clean. Surrounded, but whole.

Self-help and those stupid proverbs, they do nothing. Soul food? It’s like trying to cure starvation with a sugar cube. It might taste sweet on the lips but once it dissolves, the emptiness is still there.

my mother smiled as she offered a cube of sugar in her upturned palm. greedily, i accepted. i reached inside my mouth, delicately placing one (just one) on the center of my tongue, & i clamped down. salt. this is what abuse is: knowing you are going to get salt but still hoping for sugar for nineteen years. - you may be gone, but i still have a stomachache.

She wept for her hardheadedness, and for a world that couldn’t just let her be both, a woman in love and a woman with a career, without flares of guilt and self-doubt seeping in and wrecking havoc. No one she knew had balanced both. There was either work or love. Wanting both felt like a huge ask, it felt like wishing for hot ice cream or a bitter sugar cube.

One can try to evade the problem by adopting a ‘morality of intentions’. What’s important is what I intend, not what I actually do or the outcome of what I do. However, in a world in which everything is interconnected, the supreme moral imperative becomes the imperative to know. The greatest crimes in modern history resulted not just from hatred and greed, but even more so from ignorance and indifference. Charming English ladies financed the Atlantic slave trade by buying shares and bonds in the London stock exchange, without ever setting foot in either Africa or the Caribbean. They then sweetened their four o’clock tea with snow-white sugar cubes produced in hellish plantations – about which they knew nothing.

I put ten sugar cubes in my coffee. I drank it through my tongue, and my blood sang like the Archangel Gabriel as the sugar flooded in. That can't be natural

She smiles, displaying an uneven row of sugar cube teeth.

She liked to keep the leaves simmering away on the stove, even though it made the tea so bitter, it was near undrinkable. She also liked to say that anyone with sense in their skull knew to sweeten life with at least three sugar cubes.

We think we know the ones we love. Our husbands, our wives. We know them - we are them, sometimes; when separated at a party we find ourselves voicing their opinions, their taste in food or books, telling an anecdote that never happened to us but happened to them. We watch their tics of conversation, of driving and dressing, how they touch a sugar cube to their coffee and stare as it turns white to brown, then drop it, satisfied, into the cup. I watched my own husband do that every morning; I was a vigilant wife. We think we know them. We think we love them. But what we love turns out to be a poor translation, a translation we ourselves have made, from a language we barely know. We try to get past it to the original, but we never can. We have seen it all. But what have we really understood? One morning we awaken. Beside us, that familiar sleeping body in the bed: a new kind of stranger. For me, it came in 1953. That was when I stood in my house and saw a creature merely bewitched with my husband's face. Perhaps you cannot see a marriage. Like those giant heavenly bodies invisible to the human eye, it can only be charted by its gravity, its pull on everything around it. That is how I think of it. That I must look at everything around it, all the hidden stories, the unseen parts, so that somewhere in the middle - turning like a dark star - it will reveal itself at last.

He wanted to spend the rest of his life building Nora's Paris out of sugar cubes, brick by brick. He wanted a one-way ticket to 1920. He thought about Nora's idea of time travel. What a horrible kind of travel, that took you only forward into the terrifying future, constantly farther from whatever had once made you happy. Only maybe that wasn't what she'd meant. Maybe she meant the older you got, the more decades you had at your disposal to revisit with your eyes closed.

Do you want to go make friends with it first? Dawn asked. Matthew,give Emily the snacks. Collins swallowed, looking alarmed. Um...what do you mean? Dawn smiled at him. So we can give them to the horse! The carrot sticks? Oh, Collins said, after a pause. You see, you should have told me we were bringing snacks for the horse. I thought they were for us. My bad. Wait, you ate all of them? Dawn asked, taking her canvas bag back from Collins peering inside. The apple too? And where are the sugar cubes? You're telling me we brought the sugar for a horse? Collins asked,incredulous. What does a horse need sugar for? I can't believe you just ate raw sugar cubes, Dawn said, shaking her head. They're sugar cubes! Collins said, his voice rising. What else are you supposed to do with them? And since when do horses get snacks?

Each note is inscribed on a sugar cube lodged in the hoof of a rabid pig.

he watched Hazel, drinking in her music like water and tasting how she dissolved herself in it like a sugar cube.

Finnick Odair’s famous sea green eyes are only inches from mine. He pops a sugar cube in his mouth and leans against my horse.

Want a sugar cube?” he says, offering his hand, which is piled high. “They’re supposed to be for the horses, but

Most nights you'll find me swinging in the hammock of the moon, sipping the night black, a few stars as sugar cubes.

All my relationships are short and sweet. Well...short, anyway." "Mine too." I sat in a leather chair near the sofa. It was stylish but uncomfortable, shaped like a cube and encased in a polished chrome frame. "I guess that's bad, isn't it?" He shook his head. "It shouldn't take a long time to figure out if someone is right for you. If it does, you're either dense or blind." "Or maybe you're dating an armadillo." Gage shot me a perplexed glance. "Pardon?" "I mean someone who's hard to set to know. Shy and heavily armored." "And ugly?" "Armadillos aren't ugly," I protested, laughing. "They're bulletproof lizards." "I think you're an armadillo." "I'm not shy." "But you are heavily armored." Gage considered that. He conceded the point with a brief nod. "Having learned about projection in couples counseling, I'd venture to say you're an armadillo too." "What's projection?" "It means you accuse me of the same things you're guilty of" "Good Lord," I said, lifting the wineglass to my lips. "No wonder all your relationships are short.

in the way her long thin fingers fiddled with a sugar cube, in the way she held his eye when she spoke, in the way he wanted to reach across and tuck a stray wisp of hair back behind her ear.

The avengers outside are the worst kind, the ones in silver cross necklaces, baseball caps, and Life is Good T-shirts. The ones who stay up until midnight to build their first-graders’ Alamo projects out of sugar cubes, cancel a Thanksgiving cruise to bring Grandma some turkey in the hospital, spend a full paycheck on ACL surgery for the family dog. Their love for God and family is just as manic as their hate.

99.9 per cent of the matter of all the human bodies on the planet, all 6 billion of them, takes up no more space than a single sugar cube. The rest is made up of empty space and drifts of electrons, nothing more.

The greatest crimes in modern history resulted not just from hatred and greed, but even more so from ignorance and indifference. Charming English ladies financed the Atlantic slave trade by buying shares and bonds in the London stock exchange, without ever setting foot in either Africa or the Caribbean. They then sweetened their four o'clock tea with snow-white sugar cubes produced in hellish plantations - about which they knew nothing.

You used to reach for me like sugar cubes, but now you keep your distance— there is that word again. It plagues me, follows me around, digs itself under my skin and it stays there when you will not; and you are never under my skin anymore

What a skeletal wreck of man this is. Translucent flesh and feeble bones, the kind of temple where the whores and villains try to tempt the holistic domes. Running rampid with free thought to free form, and the free and clear. When the matters at hand are shelled out like lint at a laundry mat to sift and focus on the bigger, better, now. We all have a little sin that needs venting, virtues for the rending and laws and systems and stems are ripped from the branches of office, do you know where your post entails? Do you serve a purpose, or purposely serve? When in doubt inside your atavistic allure, the value of a summer spent, and a winter earned. For the rest of us, there is always Sunday. The day of the week the reeks of rest, but all we do is catch our breath, so we can wade naked in the bloody pool, and place our hand on the big, black book. To watch the knives zigzag between our aching fingers. A vacation is a countdown, T minus your life and counting, time to drag your tongue across the sugar cube, and hope you get a taste. WHAT THE FUCK IS ALL THIS FOR? WHAT THE HELL’S GOING ON? SHUT UP! I can go on and on but lets move on, shall we? Say, your me, and I’m you, and they all watch the things we do, and like a smack of spite they threw me down the stairs, haven’t felt like this in years. The great magnet of malicious magnanimous refuse, let me go, and punch me into the dead spout again. That’s where you go when there’s no one else around, it’s just you, and there was never anyone to begin with, now was there? Sanctimonious pretentious dastardly bastards with their thumb on the pulse, and a finger on the trigger. CLASSIFIED MY ASS! THAT’S A FUCKING SECRET, AND YOU KNOW IT! Government is another way to say better…than…you. It’s like ice but no pick, a murder charge that won’t stick, it’s like a whole other world where you can smell the food, but you can’t touch the silverware. Huh, what luck. Fascism you can vote for. Humph, isn’t that sweet? And we’re all gonna die some day, because that’s the American way, and I’ve drunk too much, and said too little, when your gaffer taped in the middle, say a prayer, say a face, get your self together and see what’s happening. SHUT UP! FUCK YOU! FUCK YOU! I’m sorry, I could go on and on but their times to move on so, remember: you’re a wreck, an accident. Forget the freak, your just nature. Keep the gun oiled, and the temple cleaned shit snort, and blaspheme, let the heads cool, and the engine run. Because in the end, everything we do, is just everything we’ve done.

Finnick sloshes some cream in my cup and reaches into the sugar bowl. “Want a sugar cube?” he asks in his old seductive voice. That’s how we met, with Finnick offering me sugar. Surrounded by horses and chariots, costumed and painted for the crowds, before we were allies.

In a world in which everything is interconnected, the supreme moral imperative becomes the imperative to know. The greatest crimes in modern history resulted not just from hatred and greed, but even more so from ignorance and indifference. Charming English ladies financed the Atlantic slave trade by buying shares and bonds in the London stock exchange, without ever setting foot in either Africa or the Caribbean. They then sweetened their four o'clock tea with snow-white sugar cubes produced in hellish plantations – about which they knew nothing.

When I was a nursemaid at the home of the landowners, a nun who happened to pass once gave me something square and white.Timidly I licked it and discovered that it was sweet and delicious. I realize now that it must have been a sugar cube;but still, more than twenty years later, I remember clearly the joy I felt then. It's not just children; everyone seems to be deeply touched by unexpected joy brought to them by others and is unable to forget it. That child will be grown up by now, and if he hasn't forgotten me, whenever he sees a crying child he'll want to say a kind word and wipe the kid's nose. And when that kid grows up, he'll do the same. To do something kind for another is never a bad feeling; it fosters a spirit of caring for other people. And who knows,after a hundrend years, human beings may even learn to cooperate with one another...Yes, that was it: I'd try to teach children that if they felt glad when someone gave them a single piece of candy,then they in turn should give to others.

Because life should be as simple as a bucket of fish caught a few miles offshore and a van full of produce bought at a roadside stand. It should be as sweet as a cube of melon the color of your heart.

It’s almost funny, isn’t it?” “What is?” “How some animals are worth more than others?” “Well,” he handed Konrad a sugar cube from a tin on the shelf. “It isn’t just the animal; it’s the type of animal.” “Color, shape, size? If people pay for an animal based on what it looks like, what does that say about them?” “It isn’t necessarily what they look like.” He frowned. “It’s about where they come from.” “That’s silly,” she said.

The same tongue that tastes a cube of sugar when it is placed in a small cup of water and appreciates it is the same tongue that tells the same cube of sugar how tasteless it is when it is placed in a large volume of water.

Are you not having anything?" Laith was watching her as he piled two cubes of sugar into his cup and fed a third to his cat. "I have very refined tastes," Arthie said. "You're a snob, you mean." "Better a snob than someone mistaking sugar for flavor," she replied. A slow smirk curled the side of his mouth, and he made sure she was looking when he added a third cube into his cup, stirring it thoroughly before meeting her eyes and dropping in a fourth. "Can't blame me for needing a way to work with something so bitter.

The proteins create a gradient within the egg. Like sugar diffusing out of a cube in a cup of coffee, they are present at high concentration on one end of the egg, and low concentration on the other. The diffusion of a chemical through a matrix of protein can even create distinct, three-dimensional patterns-like a pool of syrup ribboning into oatmeal. Specific genes are activated at the high-concentration end versus at the low-concentration end, thereby allowing the head-tail axis to be defined, or other patterns to be formed.

Implications of treason are fed like cubes of sugar to the twelve-headed animal which is justice. In ... opening remarks. In the way questions are asked. In support of lines of questioning where cases of treason are cited and the Judge endorses the relevance of the citation.

really a rock dressed in clothes. All the dolls were seated around a doll-size blanket. Even the mushy baby dolls that couldn’t sit by themselves had been propped up with blocks. In the middle of the blanket lay a Barbie doll, wrapped up in toilet paper. All the other dolls were watching her. “Neat,” said Bean. “A mummy.” “Yeah,” said Ivy. “I’m going to build a pyramid to bury her in. As soon as I figure out how.” “I know how,” said Bean. “Nancy made one out of sugar cubes last year. I can’t believe your parents let you draw lines on your floor.” “It’s only chalk,” said Ivy.

For the most part in the course of our daily lives we abide the abundant evidence that no such universal justices exists. Like a cart horse, we plod along the cobblestones dragging our master's wares with our heads down and our blinders in place, waiting patiently for the next cube of sugar. But there are certain times when chance suddenly provides the justice that Agatha Christie promises. We look around at the characters cat in our own lives - our heiresses and gardeners, our vicars and nannies, our late-arriving guests who are not exactly what they seem - and discover before the end of the weekend all assembled will get their just deserts. But when we do so, we rarely remember to count ourselves among their company.

Gentle hands, soft lips, and hot little breaths down my stomach. Pleasure, a thick syrup pouring over my limbs. My cock rose, growing heavy with desire. We were so new together, by all accounts, I should be panting madly, trying to take over. But I was slowly heating wax molding to her will. Emma palmed me through my briefs, and I grunted. I wanted them off, no barriers between us. As if she heard the silent demand, she kissed my nipple and slowly eased the briefs down. I lifted my butt to help her. My dick slapped against my belly as it was freed. Emma made a noise of appreciation and then wrapped her clever fingers around me. "Please," I whispered. My body was weak, but my need grew stronger, drowning out everything else. She complied, stroking, her lips on my lower abs, teasing along the V leading to my hips. "Em..." My plea broke off into a groan as her hot mouth enveloped me. There were no more words. I let her have me, do as she willed, and I was thankful for it. And it felt so good I could only lie there and take it, try not to thrust into her mouth like an animal. But she pulled free with a lewd pop and gazed up at me. Panting lightly, I stared back at her, ready to promise her anything, when she kissed my pulsing tip. "Go ahead," she said. "Fuck my mouth." I almost spilled right there. She sucked me deep once more, and a sound tore out of me that was part pained, part "Oh God, please don't ever stop." The woman was dismantling me in the best of ways. Waves of heat licked up over my skin as I pumped gently into her mouth, keeping my moves light because I didn't want to hurt her, and because denying myself was outright torture. Apparently, I was into that. She sucked me like I was dessert----all the while, her hand stroking steady circles on the tight, sensitive skin of my lower abs. It was that touch, the knowledge that she was doing this because she wanted to take care of me, that rushed me straight to the edge. My trembling hand touched the crown of her head. "Em. Baby, I'm gonna..." I gasped as she did something truly inspired with her tongue. "I'm gonna..." She pulled free with one last suck and surged up to kiss me, her hand wrapping around my aching dick and stroking it. Panting into her mouth, my kiss frantic and sloppy, I came with a shudder of pleasure. And all the tension, all the pain, dissolved like a sugar cube dropped into hot tea.

We think we know the ones we love. Our husbands, our wives. We know them - we are them, sometimes; when separated at a party we find ourselves voicing their opinions, their taste in food or books, telling an anecdote that never happened to us but happened to them. We watch their tics of conversation, of driving and dressing, how they touch a sugar cube to their coffee and stare as it turns white to brown, then drop it, satisfied, into the cup. I watched my own husband do that every morning; I was a vigilant wife. We think we know them. We think we love them. But what we love turns out to be a poor translation, a translation we ourselves have made, from a language we barely know. We try to get past it to the original, but we never can. We have seen it all. But what have we really understood?

Though she had spoken only rarely and had had no real friends, everybody possessed his own vivid memories of Cecilia. Some of us had held her for five minutes as a baby while Mrs. Lisbon ran back into the house to gether purse. Some of us had played in the sandbox with her, fighting over a shovel, or had exposed ourselves to her behind the mulberry tree that grew like deformed flesh through the chain link fence. We had stood in line with her for smallpox vaccinations, had held polio sugar cubes under our tongues with her, had taught her to jump rope, to light snakes, had stopped her from picking her scabs on numerous occasions, and had cautioned her against touching her mouth to the drinking fountain at Three Mile Park. A few of us had fallen in love with her, but had kept it to ourselves, knowing that she was the weird sister.

This wasn't supposed to happen I was happy by myself Accidentally you seduced me I'm in love again I lie in my bed, totally still My eyes wide open, I'm in rapture I don't believe this, I'm in love again! This wasn't supposed to happen I've been hit with your charm How could you do this to me? I'm in love again You've put a seed inside me And while you're away It's growing silently Starts in my stomach Embraces my insides And about to reach my heart This wasn't supposed to happen I'm in love

Grandma Rosa's Ricotta Cheesecake   1 box of yellow cake mix 2 pounds ricotta cheese, drained (the whole milk kind works best) 4 eggs ¾ cup granulated sugar ¼ teaspoon vanilla extract   Preheat oven to 350 degrees Fahrenheit. Prepare the cake mix according to directions on the box, and pour into a 13x9 inch greased pan. Mix together all the other ingredients. Pour ricotta mixture over the cake mix, leaving the outside edge open. Bake at 350 degrees for one hour. Sprinkle with confectioners' sugar and cut into cubes.       *

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

Sugar-cube houses spilled down the last slope toward the sea. A full moon floated above the inky water; the air from the gardens they passed smelled of gardenias and jasmine. She slept as soon as she put her head on the pillow of the small white hotel room. When she opened the creaky blue shutters the following morning, brilliant sunlight fell in through the window and the hum of the bees on the vines below filled the room. The sea was every color of delphinium and larkspur. The smell of food drifted up from the small restaurant below her balcony. Bacon, fresh bread, coffee, cinnamon.

Kings of a bakery? The very suggestion was laughable. How easy it was to assume that elsewhere was infinitely better than where you stood. Sometimes at night, she dreamed of the TEXAS, U.S.A. magazine advertisement, envisioning a land with row upon row of fat loaves laden with jeweled fruits; bread cubes sodden with thick lamb stew; sugar-dusted sweet breads, ginger-spiced cookies, and fat wedges of chocolate cake soaked in Kirschwasser. She’d awake with cold drool down her chin. Regardless of the family’s lack of resources, one of Papa’s famous Black Forest cakes had miraculously prevailed. Dressed in a layer of bittersweet chocolate shavings

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

For the most part, in the course of our daily lives we abide the abundant evidence that no such universal justice exists. Like a cart horse, we plod along the cobblestones dragging our masters' wares with our heads down and our blinders in place, waiting patiently for the next cube of sugar. But there are certain times when chance suddenly provides the justice that Agatha Christies promise. We look around at the characters cast in our own lives - our heiresses and gardeners, our vicars and nannies, our late-arriving guests who are not exactly what they seem - and discover that before the end of the weekend all assembled will get there just desserts. But when we do so, we rarely remember to count ourselves among their company.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

warm little pond” where Darwin supposed life began to the bubbling sea vents that are now the most popular candidates for life’s beginnings—but all this overlooks the fact that to turn monomers into polymers (which is to say, to begin to create proteins) involves what is known to biology as “dehydration linkages.” As one leading biology text puts it, with perhaps just a tiny hint of discomfort, “Researchers agree that such reactions would not have been energetically favorable in the primitive sea, or indeed in any aqueous medium, because of the mass action law.” It is a little like putting sugar in a glass of water and having it become a cube. It shouldn’t happen, but somehow in nature it does. The actual chemistry of all this is a little arcane for our purposes here, but it is enough to know that if you make monomers wet they don’t turn into polymers—except when creating life on Earth. How and why it happens then and not otherwise is one of biology’s great unanswered questions.

Outside the snapdragons, cords of light. Today is easy as weeds & winds & early. Green hills shift green. Cardinals peck at feeders—an air seed salted. A power line across the road blows blue bolts. Crickets make crickets in the grass. We are made & remade together. An ant circles the sugar cube. Our shadow’s a blown sail running blue over cracked tiles. Cool glistening pours from the tap, even on the edges. A red wire, a live red wire, a temperature. Time, in balanced soil, grows inside the snapdragons. In the sizzling cast iron, a cut skin, a sunny side runs yellow across the pan. Silver pots throw a blue shadow across the range. We must carry this the length of our lives. Tall stones lining the garden flower at once. Tin stars burst bold & celestial from the fridge; blue applause. Morning winds crash the columbines; the turf nods. Two reeling petal-whorls gleam & break. Cartoon sheep are wool & want. Happy birthday oak; perfect in another ring. Branch shadows fall across the window in perfect accident without weight. Orange sponge a thousand suds to a squeeze, know your water. School bus, may you never rust, always catching scraps of children’s laughter. Add a few phrases to the sunrise, and the pinks pop. Garlic, ginger, and mangoes hang in tiers in a cradle of red wire. That paw at the door is a soft complaint. Corolla of petals, lean a little toward the light. Everything the worms do for the hills is a secret & enough. Floating sheep turn to wonder. Cracking typewriter, send forth your fire. Watched too long, tin stars throw a tantrum. In the closet in the dust the untouched accordion grows unclean along the white bone of keys. Wrapped in a branch, a canvas balloon, a piece of punctuation signaling the end. Holy honeysuckle, stand in your favorite position, beside the sandbox. The stripes on the couch are running out of color. Perfect in their polished silver, knives in the drawer are still asleep. A May of buzz, a stinger of hot honey, a drip of candy building inside a hive & picking up the pace. Sweetness completes each cell. In the fridge, the juice of a plucked pear. In another month, another set of moths. A mosquito is a moment. Sketched sheep are rather invincible, a destiny trimmed with flouncy ribbon. A basset hound, a paw flick bitching at black fleas. Tonight, maybe we could circle the floodwaters, find some perfect stones to skip across the light or we can float in the swimming pool on our backs—the stars shooting cells of light at each other (cosmic tag)—and watch this little opera, faults & all.

Here’s what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colorless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. The Hitchhiker’s Guide to the Galaxy also mentions alcohol. It says that the best drink in existence is the Pan Galactic Gargle Blaster. It says that the effect of drinking a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon wrapped round a large gold brick. The Guide also tells you on which planets the best Pan Galactic Gargle Blasters are mixed, how much you can expect to pay for one and what voluntary organizations exist to help you rehabilitate afterward. The Guide even tells you how you can mix one yourself. Take the juice from one bottle of the Ol’ Janx Spirit, it says. Pour into it one measure of water from the seas of Santraginus V—Oh, that Santraginean seawater, it says. Oh, those Santraginean fish! Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzine is lost). Allow four liters of Fallian marsh gas to bubble through it, in memory of all those happy bikers who have died of pleasure in the Marshes of Pallia. Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odors of the dark Qualactin Zones, subtle, sweet and mystic. Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink. Sprinkle Zamphuor. Add an olive. Drink…but…very carefully… The Hitchhiker’s Guide to the Galaxy sells rather better than the Encyclopedia Galactica.

Misdemeanor Mushrooms Preheat oven to 325 degrees F., rack in the middle position   This recipe is from Bill Jessup, Charlie Jessup’s cousin and he’s a detective. Charlie says he calls these “Misdemeanor Mushrooms,” because they’re so good they ought to be illegal.   2 pounds pork sausage 3 cloves of finely chopped garlic 2 Tablespoons ground sage 8-ounce package cream cheese 1 Tablespoon parsley 1 ounce Marsala wine (optional) 1 pound medium to large mushrooms Parmesan cheese (to sprinkle)   In a large, non-stick skillet, combine sausage, garlic and sage. Sauté until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine (if you want to use it,) remove from heat, and cover. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/ cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. (Bill says if you shave just a bit from the bottom of the cap to make them flat, they’ll sit on the pan a lot better.) Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese. Bake in a 325-degree F. oven for 15 minutes. Yield: Serves 15 to 20 people as an appetizer (unless Charlie

The Perfect Old-Fashioned Mix together –– but not too slowly… It’s best when there’s instant chemistry! 1 sugar cube –– an innocent virgin works best 2 to 3 dashes bitters –– an untamed mountain man if you can find one 2 ounces rye whiskey –– the stronger the better, just like our alphas 1 cherry to garnish –– an unpopped one will taste the sweetest

We ate three tiny, geometrically engineered appetizers, including a perfect cube of kabocha squash-flavored fish cake and an octopus "salad" consisting of one tiny piece of octopus brushed with a plum dressing. Then the waitress uncovered and lit the burner in the center of the table and set a shallow cast-iron pan on top. She poured a thin layer of sauce from a pitcher. Sukiyaki is all about the sauce, a mixture of soy sauce, mirin, sake, and sugar. It's frankly sweet. Usually I'm a tiresome person who complains about overly sweet food, but where soy sauce is involved, I make an exception, because soy sauce and sugar were born to hang. The waitress set down a platter of thin-sliced Wagyu beef, so marbled that it was nearly white. She asked if we wanted egg. This time I was prepared: only for me, thanks. Then she cooked us each a slice of beef. It was tender enough to cut with your tongue against the roof of your mouth. While we sighed over the meat, she began adding other ingredients to the pan: napa cabbage, tofu, wheat gluten (fu), fresh shiitake mushrooms, shirataki noodles, chrysanthemum leaves (shungiku), and, of course, negi. Suggested tourist slogan: Tokyo: We put negi in it. Then we were left to cook the rest of the meat and vegetables ourselves. I think we nailed it. (Actually, it's impossible to do it wrong.) Like chanko nabe and all Japanese hot pots, sukiyaki gets better as the meal goes on, because the sauce becomes more concentrated and soaks up more flavor from the ingredients cooking in it.

The younger guy placed the eel meat atop our rice and then pulled out the world's coolest cooking utensil. My jaw literally dropped. I looked over at Iris. Her mouth was hanging open, too. The world's coolest cooking utensil is a sauce ladle. The cup at the end of the handle is a cube with three thin spouts emerging from the side, better to dispense sauce thinly over a wide area. It's a tiny watering can for sauce- in this case, sweet eel sauce, made from eel bone broth enriched with soy sauce, sugar, and mirin.

While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.

McKenzie Family Favorite Oatmeal Peanut Butter Chunk Choco-Chip Cookies Ingredients ¾ cup packed brown sugar ¾ cup honey (the original recipe didn’t call for honey and had 1¾ cup brown sugar instead—but I like the split so that I get the sweet taste honey adds, while still getting the brown sugar kick) 1 cup crunchy peanut butter (the original said creamy; I just like nuts) 6 Tablespoons butter softened (if I use margarine I use “I Can’t Believe It’s Not Butter” in cube, not soft tub margarine) 3 eggs, slightly beaten 1¾ teaspoons baking soda 1teaspoon vanilla extract 3¾ to 4½ cups quick oats (not instant, but cooks in a couple of minutes), I add oats until I get the consistency I want—usually, it’s around 4 cups because of the honey 1 bag of Nestle’s Chunks semi-sweet pieces. (I’ve tried other chocolate additions, but I think this size—even with the chocolate in chunks so there are fewer pieces—are better than more pieces that are smaller throughout the cookie. Preheat oven to 350˚F. Beat sugar, peanut butter, and margarine until creamy. Add eggs, baking soda, and vanilla, mix well. Blend in oats and chocolate chunks. Drop by tablespoons onto cookie sheet sprayed with cooking spray like Pam (original recipe said to use ungreased, but chunks will make it stick). Bake 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 2 dozen 4-inch cookies.

it has been calculated that if you took the entire population of the Earth, all seven billion of us, and removed all the empty space from all of our combined atoms, the entire human race would fit into a single sugar cube.

For political reasons, the government's payout to the sugar industry was patriotically promoted as aid to the struggling family farmer. True, some of the big sugar companies were family owned, but the family members themselves seldom touched the soil. The closest most of them got to the actual crop were the cubes that they dropped in their coffee at the Banker's Club.

Dewey was wrong when he said that being noble enough is all we can ask for in this world, because we can ask for much more than that. We can ask for a second helping of pound cake even though someone has made it quite clear that we will not get any. We can ask for a new watercolor set, even though it will be pointed out that we never used the old one, and that all of the paints dried into a crumbly mess. We can ask for Japanese fighting fish, to keep us company in our bedroom, and we can ask for a special camera that will allow us to take photographs even in the dark, for obvious reasons, and we can ask for an extra sugar cube in our coffees in the morning and an extra pillow in our beds at night. We can ask for justice, and we can ask for a handkerchief and we can ask for cupcakes, and we can ask for all the soldiers in the world to lay down their weapons and join us in a rousing chorus of ‘Cry Me a River,’ if that happens to be our favorite song. But we can also ask for something we are much more likely to get, and that is to find a person or two, somewhere in our travels, who will tell us that we are noble enough, whether it is true or not. We can ask for someone who will say, ‘You are noble enough,’ and remind us of our good qualities when we have forgotten them, or cast them into doubt.

Her kitchen was full of memories. This was where she demonstrated the god-given talent and craft that had made Sugar a success when she’d founded it at the age of twenty. This was where she had perfected her techniques and recipes---the dense Detroit pound cake, the light-as-air pastries, her signature champagne torte, and the bestselling kolaches had all been developed here in the homey old-fashioned kitchen. Biscuits, she often said, were the purest test of a baker’s skill. The ingredients were simple and technique was everything. Use flour from winter wheat and sift it twice. Keep a cube of butter in the freezer and shred it with the box grater. Wet your fingertips with buttermilk and handle the dough as if it were as fragile as a soap bubble.

The avengers outside are the worst kind, the ones in silver cross necklaces, baseball caps, and Life is Good T-shirts. The ones who stay up until midnight to build their first-graders’ Alamo projects out of sugar cubes, cancel a Thanksgiving cruise to

since the accident. I don’t know what her problem was. After all, I was a “hero.” At least the newspaper said so. “Hey, Alex,” she said, twirling her ponytail with her pencil. “Oh, hi,” I stammered, looking down at my burger. “You guys sounded really great in the talent show. I didn’t know you could sing like that.” “Uhh, thanks. It must be all the practice I get with my karaoke machine.” Oh God, did I just tell her I sing karaoke? Definitely not playing it cool, I thought to myself. TJ butted in, “Yeah, Small Fry was ok, but I really carried the show with my awesome guitar solo.” He smiled proudly. “Shut up, TJ,” I said, tossing a fry at him, which hit him between the eyes. “Hey, watch it, Baker. Just because you’re a ‘hero’ doesn’t mean I won’t pummel you.” “Yeah, right,” I said, smiling. Emily laughed. “Maybe we could come over during Christmas break and check out your karaoke machine. Right, Danielle?” Danielle rolled her eyes and sighed. “Yeah, whatever.” I gulped. “Uhhh…yeah…that sounds great.” “Ok, give me your hand,” she said. “My hand,” I asked, surprised. “Yep,” she said, grabbing my wrist and opening my palm. “Here’s my number,” she said, writing the numbers 585-2281 in gold glitter pen on my palm.” I will never wash my hand again, I thought to myself. “Text me over break, ok?” she said, smiling brightly. “Yeah, sure,” I nodded, as she walked away giggling with Danielle. “Merry Christmas to me!” I whispered to TJ and Simon. “Yeah, there’s just one problem, Dufus,” TJ said. “Oh yeah, what’s that, TJ? That she didn’t give you her number?” I asked. “No, Dork. How are you going to text her if you don’t have a cell phone?” He smiled. “Oh, right,” I said, slumping down in my seat. “That could be a problem.” “You could just call her on your home phone,” Simon suggested, wiping his nose with a napkin. “Yeah, sure,” TJ chuckled. “Hi Emily, this is Alex Baker calling from the year 1984.” He held his pencil to his ear like a phone.  “Would you like to come over to play Atari? Then maybe we can solve my Rubik’s Cube while we break dance ….and listen to New Kids on the Block.” He was cracking himself up and turning bright red. “Maybe I’ll type you a love letter on my typewriter. It’s so much cooler than texting.” “Shut up, TJ,” I said, smiling. “I’m starting to remember why I didn’t like you much at the beginning of the year.” “Lighten up, Baker. I’m just bustin’ your chops. Christmas is coming. Maybe Santa will feel sorry for your dorky butt and bring you a cell phone.” Chapter 2 ePhone Denied When I got home from school that day, it was the perfect time to launch my cell phone campaign. Mom was in full Christmas mode. The house smelled like gingerbread. She had put up the tree and there were boxes of ornaments and decorations on the floor. I stepped over a wreath and walked into the kitchen. She was baking sugar cookies and dancing around the kitchen to Jingle Bell Rock with my little brother Dylan. My mom twirled Dylan around and smiled. She was wearing the Grinch apron that we had given her last Christmas. Dylan was wearing a Santa hat, a fake beard, and of course- his Batman cape. Batman Claus. “Hey Honey. How was school?” she asked, giving Dylan one more spin. “It was pretty good. We won second place in the talent show.” I held up the candy cane shaped award that Ms. Riley had given us. “Great job! You and TJ deserved it. You practiced hard and it payed off.” “Yeah, I guess so,” I said, grabbing a snicker-doodle off the counter. “And now it’s Christmas break! I bet your excited.” She took a tray of cookies out of the oven and placed

SAFFRON SUMMER COMPOTE Compote de Pêches aux Safran A few threads of saffron add depth--- maybe even a little fancy-pants--- to this summer compote. I make mine with a mix of white and yellow peaches and juicy nectarines, whatever I have on hand. Top your morning yogurt, layer in a parfait, or serve with a slice of pound cake and a dollop of crème fraîche. When I get my canning act together, this is what I'm going to make, jars and jars of golden days to last me through the chill of winter. 2 pounds of slightly overripe fruit (a mix of peaches, nectarines, and apricots) 1 tablespoon of raw sugar 2 good pinches of saffron Cut the fruit into 1-inch cubes. I don't especially feel the need to peel. In a heavy-bottomed saucepan, combine the fruit and sugar. Bring to a boil, stir in the saffron, and let simmer over low heat until thickened and slightly reduced; mine took about 40 minutes. Serve warm or cold. Serves 6-8

Emerence no longer wished to live, because we'd destroyed the framework of her life and the legend attached to her name. She had been everyone's model, everyone's help, the supreme exemplar. Out of her starched apron pockets came sugar cubes wrapped in paper and linen handkerchiefs rustling like doves. She was the Snow Queen. She stood for certainty - in summer the first ripening cherry, in autumn the thud of falling chestnuts, the golden roast pumpkin of winter, and, in spring, the first bud on the hedgerow.

minutes at 500 degrees, then topped with 8 cubes mozzarella cheese (12 SUGAR CALORIES, not 311 calories) Treat Up to 2 glasses red wine (29 SUGAR CALORIES, not 437 Calories) TOTAL 41 SUGAR CALORIES, not 1178 Calories Meal Planner: TUESDAY

Choucroute This dish is pronounced “shoe-croote,” and is French for “sauerkraut.” As the sauerkraut cooks the taste becomes very mild. Because of the acidic nature of sauerkraut, it’s better to use an enameled skillet for this dish. Ingredients | Serves 6–8 4 slices bacon 1 large yellow onion, chopped 3 garlic cloves, sliced 2 apples, cored and sliced 1 quart sauerkraut, fresh, jarred, or bagged 1 bottle non-bitter beer, or ½ bottle Riesling 7 juniper berries, or ½ cup gin 8 peppercorns 2 bay leaves 1 tablespoon brown sugar ¼ pound ham, cubed 1½ pounds German sausages (knackwurst, bratwurst, garlic sausage, kielbasa) 1. Place a skillet over medium heat. Once it is heated, add the bacon to the skillet and fry until is cooked through but not crispy. Add the onion and cook for 5–7 minutes or until the onion starts to brown. Add the garlic and cook for 1 minute, stirring continually. 2. Add the apples, sauerkraut, and beer. Stir to combine. Add the juniper berries, peppercorns, bay leaves, and the sugar. Reduce the heat to low, cover, and simmer for 1 hour. 3. Stir the ham into the skillet and add the sausages. Cook for 1½ hours, covered. Add water to the pan if it seems like it is getting too dry. When the sausages are cooked through, serve while warm with boiled and buttered potatoes.

Makes 1 10.5 oz (310 ml) serving 141 cal • 1.7 g protein 32.7 g carbohydrate (of which 29.6 g sugars) 0.5 g fat (of which 0.3 g saturates) 1/2 large mango, cut into cubes (see below) 2 small scoops passion fruit sorbet Juice of 1/2 lime (2 tsp) 1 Place the mango in the blender and whirl until smooth. 2 Add the passion fruit sorbet and lime juice and blend again briefly. 3 Pour into a glass and serve immediately.

Please pass the sugar cubes.” Sam rolled his eyes as he handed the crystal bowl of white and brown sugar cubes to Caitlin. He refused to look over at his mom at the next table. She was in a deep conversation with Anita, seemingly not concerned about subjecting him to a tea party. This was terrible. What was ‘high tea’ anyhow? He looked across at Caitlin. She seemed to be enjoying herself. She was really excited about being in this fancy old hotel. “Isn’t

I could set from memory a replica of the perfect Still Life she laid out on the table each morning: the carefully folded Advertiser, the two canary yellow hemispheres of grapefruit in their bowls, separated by a more richly yellowed cube of butter; the sky blue milk-jug and matching sugar bowl filled to the brim with their differently textured whitenesses; the pot of tea snug in its knitted navy blue cosy, the steam that rose invisibly from its spout suddenly rendered visible, swirling, where it entered the slanting morning light.

Peychaud’s,” said Hump. “That there’s the bitters. I have it shipped up from home special, so Aubrey won’t be putting that Angostura crap in it.” “A cube of sugar,” said the woman, “a dash of Peychaud’s, two jiggers of rye, the whole thing stirred and then poured in a glass rinsed with a little Duplais Verte.” “That there’s the absinthe,” said Hump. “No,” I said. “Indeed,” said Hump. “Take my word for it,” said Stony. “Nothing settles the digestion like a good distillation of wormwood.

BLOOD ORANGE MIMOSAS Hands-on: 10 min. Total: 12 min. We love the color blood oranges give this classic brunch cocktail. A dash of bitters adds depth. Look for orange bitters—such as Fee Brothers or Stirrings— at liquor stores or specialty grocers. The sugar cube dissolves as you sip, balancing the bitters and giving of bubbles for a festive touch. Juice the oranges and keep chilled up to a day ahead. 12 sugar cubes 1 ⁄ 2 teaspoon blood orange bitters or angostura bitters 1 7 1 ⁄ 2 cups sparkling wine, chilled 3 cups fresh blood orange juice (about 6 oranges) blood orange rind curls (optional) 1. Place 1 sugar cube in each of 12 Champagne futes or slender glasses; add 1 drop bitters to each fute. Combine wine and juice. Divide wine mixture evenly among futes. Garnish with rind, if desired. SErVES 12 (serving size: about 3 ⁄ 4 cup) CalOriES 143; FaT 0g; prOTEiN 0g; CarB 11g; FiBEr 0g; CHOl 0mg; irON 0mg; SODiUM 0mg; CalC 5mg

STIR-FRY VEGETABLES WITH ALMONDS Serves: 4   Prep time: 20 minutes   Cook time: 10 minutes 1 tablespoon extra virgin olive oil 1 tablespoon sesame oil 2 stalks celery, thinly sliced on the bias 1 onion, cut in half and thinly sliced 2 carrots, peeled and cut into half-moons 2 cups broccoli florets or sliced bok choy 1 red or yellow pepper, seeded and sliced into strips optional: 16 ounces organic firm tofu, cubed 2-inch piece gingerroot, peeled and julienned 2 cloves garlic, sliced 1 jalapeño chili, seeded and thinly sliced 6 mushrooms, stalks removed, thinly sliced ½ cup whole raw almonds ¼ cup water (more if needed) 2 tablespoons low-sodium, gluten-free tamari ½ cup whole basil leaves 3 scallions, thinly sliced on the bias In a large sauté pan or wok, heat the olive oil and sesame oil over medium-high heat. Add the celery, onions, and carrots and stir-fry for 2 minutes. Add the broccoli or bok choy, peppers, and tofu, if using, and stir-fry another 2 minutes. Add the ginger, garlic, jalapeño, and mushrooms and cook 2 more minutes. Add the almonds, a little of the water as needed, and the tamari and continue to stir-fry until the vegetables are cooked but still crunchy. Toss with the basil and scallions just before serving.

Imagine making a nearly life-size sculpture of yourself out of sugar cubes and consuming it over the next 365 days. That’s essentially what many of us are doing. The typical American eats an average of 128 pounds of added sugars each year, according to the U.S. Department of Agriculture. And it affects our bodies on every level.

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

Double Chocolate Brownies 2 6-ounce bags semisweet chocolate chips 3 tablespoons butter ¾ cup granulated sugar 3½ tablespoons water 2 eggs ¾ cup flour ¾ teaspoon salt powdered sugar 2 cups walnuts or pecans (optional) Preheat oven to 325 degrees. In a medium saucepan, combine 1 bag of chocolate chips with butter, sugar, and water. Cook and stir over low heat. When melted, stir in the second bag of chocolate chips and dissolve/melt into mixture. Next, stir in eggs, flour, and salt. (Optional: stir 2 cups of walnuts or pecans into batter.) Stir the thick, lumpy batter before pouring into (sprayed) 9-inch square pan. Bake for 30 to 35 minutes then set on rack to cool. Top with dusting of powdered sugar. Yield: 1 pan of brownies Donna’s Cook’s Notes I know I don’t look like I eat brownies by the pan full, and I don’t. But if I get a craving and make a pan, I share them with my pals at the station as well as whenever I run into cute paramedics. I always think I might freeze the rest, but that never happens because they disappear before I get around to it. Chocolate Cheesecake CRUST 1¾ cups graham cracker crumbs 2 tablespoons sugar 1/3 cup melted butter ¼ teaspoon salt Combine graham cracker crumbs, sugar, butter, and salt. Press mixture into side of greased 10 -inch springform pan. Chill. FILLING 2 8-ounce packages cream cheese 8 ounces of chocolate chips 2 eggs 2/3 cup corn syrup 1/3 cup heavy cream 1½ teaspoons vanilla Preheat oven to 325 degrees. Cube cream cheese and set aside to soften. In microwave-safe bowl, microwave chocolate chips on high for 1 minute. Stir. If chips aren’t completely melted, microwave for another minute then stir again. Next, in separate mixing bowl, beat eggs, corn syrup, cream, and vanilla until smooth. Slowly add cream cheese cubes. When filling is smooth, slowly

BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Prepare a bundt pan by greasing and then sprinkle the pecans in the bottom of the pan. Cut the bread in half and then each half into 8 pieces. Roll the 16 pieces into balls, and place in the pan on top of the pecans. In a bowl, mix the brown sugar and melted butter and set aside. Sprinkle the pudding over the rolls and then cinnamon. Pour the butter mixture over the rolls. Cover the rolls with plastic wrap and refrigerate for 6 hours. Preheat oven to 350 degrees Fahrenheit. Remove the wrap from the pan, bake rolls for 25 to 30 minutes or until golden brown. Makes 16 rolls.                               Apple Raisin Bread Pudding   Ingredients 6 eggs 1 cup milk 1/2 cup heavy cream 1 tablespoon vanilla extract 1 tsp ground nutmeg 16 ounce loaf cinnamon bread with raisins, cut into 1-inch cubes 2 sliced apples  1 cup brown sugar 1 tsp ground cinnamon 1/4 cup melted butter 1 diced apple  

expectations, in fact, are so powerful that placebos (fake treatments like sugar pills, saline injections, and sham surgery) cause bald men to grow hair, high blood pressure to drop, ulcers to heal, dopamine levels to increase, and even tumors to shrink. And although pharmaceutical companies would rather keep this on the down low, placebos relieve symptoms on par with real medication. In other words, it’s our beliefs that do the healing.

Will’s Smokey Old-Fashioned 1 1/2 ounces of smoked bourbon (or Makers Mark) Dash of bitters Luxardo cherries and orange slices A sugar cube An ounce of filtered water (or club soda) Muddle the fruit and stir well to dissolve the sugar Add ice cubes

method. An example I like to use is sugar. Hold a sugar cube in your nondominant hand and press firmly against it with your dominant hand. This is a processed, refined staple in most diets that rarely, if ever, is met with strong resistance. Your body is capable of determining the nutritional energy you need to maintain a balance, if you allow it to communicate with you. It can also convey the areas of the internal body that might require the assistance of a physician. To determine the efficiency or deficiency of your internal organs, you may use the same process. Call out your organs in sequence: liver, gallbladder, heart, small intestine, spleen, stomach, lung, large intestine, kidney, and bladder.

You don’t know everything,” he says softly. “Not yet you don’t. And when you see those good things—and I promise you, there are so many good things—they’re going to be so much brighter for you than they are for other people, just like the abyss seems deeper and bigger when you stare at it. If you stick it out, it’s all going to feel worth it in the end. Every moment you live, every darkness you face, they’ll all feel worth it when you’re staring light in the face. Okay?” I swallow the knot in my throat. “How do you know?” He smiles and rustles my hair. “Because you’re like me. And when you came home with us, everything changed. I saw my whole life for what it had really been, and even though I was goddam terrified of all the things that could happen to you, when I looked at you it was like all the bad things had been a dream, and I was finally waking up. That’s how I know, sugar cube. This is only the beginning. If you want the good, you can’t give up.

In fact, it has been calculated that if you took the entire population of the Earth, all seven billion of us, and removed all the empty space from all of our combined atoms, the entire human race would fit into a single sugar cube.

vaccinators—recruited by the committees and trained for just half an hour—administered candies or sugar cubes permeated with live attenuated poliovirus. The goal was to immunize every susceptible child in Cuba. Castro’s invention of vaccination days, coupled with the use of Sabin’s doses, achieved rapid success in interrupting transmission and making Cuba the first country to eliminate polio.

In the United States, for example, during the 1960s a Salk vaccine injection cost twenty-five to thirty dollars, whereas “Sabin’s dose,” which could be swallowed on a sugar cube, cost only three to five dollars. Complicating the picture still more, the Salk vaccine required booster shots.

Maybe God is maple syrup. Maybe God is carbonated lime juice. Maybe God is sugar cubes and ice cream and red velvet cake. Maybe religion doesn’t have to be about prophets, saviors, or saints. Maybe, to some people, their salvation can lie in the everyday. Maybe God is the something sweet we need when everything else in life looks and tastes and feels like dirt.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.