Sweet Bio Quotes

Skyrim-inspired sweet rolls and classic BioShock cream-filled cakes and maraschino truffle odes to Pac-Man cherries.

But She Does She loves him as though he were the moon, Capturing her attention, Filling her with awe. Reflection of something brighter, he lights her favorite time of night. She loves him, far away and nestled between the stars, but she does. She loves him as though he were a fern, Gentle and soft, Curled by the edge of a path. Hidden between those which are far more impressive, but she sees. She loves him, small and quiet, but she does. She loves him as though he were the storm, Loud and unrelenting, Covering the sun, Misunderstood for anger and for wrath, but she sees. She loves him, impulsive and quick, but she does. She loves him as though he were hers, Close and loving, Surrounding her with affection. And though he may be distant, she sees. She loves him, silly and sorrowful, but she does.

rule of thumb for patients craving sweet: Start with a big glass of water. Wait fifteen minutes. If you are still wanting sweet, have fat first in the form of a heaping teaspoon of coconut oil with cinnamon, a few macadamia nuts, a hard-boiled egg, or a piece of jerky. Wait another fifteen minutes. If you are still craving sweet, then perhaps go for it (and by that we mean a piece of dark chocolate [85 percent cocoa or higher] or ¼ cup of dark berries). Then go for a walk so as not to start a binge. Exercise regulates the sweet tooth by releasing endorphins. But most important, find the sweetness in your life—with nature, loved ones, or within yourself—not within a bag of M&M’s. For more ideas about this, the book Nourishing Wisdom by Marc David has been a classic in the emotional nutrition world for over fifteen years.

Unfortunately, I knew exactly what I was suffering from. LIPID (Last Idiot Person I Dated) syndrome: a largely undiagnosed but pervasive disease that afflicts single women. My roommates and I had come up with the term in college, to explain the baffling phenomenon of nostalgia for one’s most recent ex. No matter how absolutely awful that person had been at the time, after a few weeks, the relationship would take on a rosy tint, and wistful little phrases would begin to creep into conversation, like, “I know he cheated on me with three people at the same time, but he was such a fabulous dancer,” or “All right, so he was a raging alcoholic, but when he was sober he did such sweet things! Remember those flowers he bought for me that one time?” Inexplicable, but inevitable. A few weeks of singledom render even the most inexcusable ex charming in retrospect. Hence, LIPID syndrome. As everyone knows, lipids are fats, and fats are bad for you, and therefore ex-boyfriends must be avoided at all costs. This is what comes of having a bio major as a roommate for four years. The one sure way to fight off LIPID syndrome was to distract oneself. True, the only foolproof cure is a new relationship, thus knocking the LIPID back down the dating chain into harmless obscurity, but there are other, temporary diversions. Reading a novel, watching a movie, or delving into the private lives of historical characters. With an anticipatory

I loved shopping on rue Montorgueil so much that I often carted home more food- slices of spinach and goat cheese tourtes; jars of lavender honey and cherry jam, tiny, wild handpicked strawberries; fraises aux bois- than one person alone could possibly eat. Now at least I had an excuse to fill up my canvas shopping bag. "Doesn't it smell amazing?" I gushed once we had crossed the threshold of my favorite boulangerie. Mom, standing inside the doorway clutching her purse, just nodded as she filled her lungs with the warm, yeasty air, her eyes alight with a brightness I didn't remember from home. With a fresh-from-the-oven baguette in hand, we went to the Italian épicerie, where from the long display of red peppers glistening in olive oil, fresh raviolis dusted in flour, and piles and piles of salumi, soppressata, and saucisson, which we chose some thinly sliced jambon blanc and a mound of creamy mozzarella. At the artisanal bakery, Eric Kayser, we took our time selecting three different cakes from the rows of lemon tarts, chocolate éclairs, and what I was beginning to recognize as the French classics: dazzling gâteaux with names like the Saint-Honoré, Paris-Brest, and Opéra. Voila, just like that, we had dinner and dessert. We headed back to the tree house- those pesky six flights were still there- and prepared for our modest dinner chez-moi. Mom set the table with the chipped white dinner plates and pressed linen napkins. I set out the condiments- Maille Dijon mustard, tart and grainy with multicolored seeds; organic mayo from my local "bio" market; and Nicolas Alziari olive oil in a beautiful blue and yellow tin- and watched them get to it. They sliced open the baguette, the intersection of crisp and chewy, and dressed it with slivers of ham and dollops of mustard. I made a fresh mozzarella sandwich, drizzling it with olive oil and dusting it with salt and pepper.