Sweet Goodies Quotes

You know, people always warn children about taking candy from strange adults. But they never warn us adults about taking candy from strange children. All those sweet-looking kids who sell boxes of candy bars on the street to help pay for schooling - how do we know what's in those bars? And don't even get me stated on that nefarious institution designed to lure unsuspecting customers into buying mysterious frosted goodies: the bake sale. Adults, be warned: if a child wanted to poison you it would be a piece of cake! Literally a piece of cake.

If ever the witch in the Hansel and Gretel existed, then Molly was looking at her tonight…and her house made of sweets and cakes was not too far away in the forest. And in that house of goodies was a Nazi oven.

Lila smiles, reaches into the cloth covering whatever goodies are in the basket, and pulls out a concha. The top of the pastry is a swirl of colors- deep purple, inky blue, pink, green, gold. It reminds me of the galaxy, and I stare for a moment, mesmerized, before I take it from her. My mouth begins to water. "This smells incredible," I say. "What do I owe you?" "It's on the house," she says, already turning away. "Enjoy." I want to argue, but the urge to bite into the pastry is nearly irresistible now. I've never had Mexican pastries before. But first... I pick up my phone from the bench and take a picture of the gorgeous creation. Then, putting it back down, I take a big bite and close my eyes. My mouth explodes with flavors and sensations- sweet, yeasty, warm. In another three bites, I've eaten the entire four-inch ball of dough and am licking my fingers.

He moved on down the alley, his feet walking forward and his brain swimming backward through a sea of time. It was a dark sea, much darker than the alley. The tide was slow and there were no waves, just tiny ripples that murmured very softly. Telling him about yesterday. Telling him that yesterday could never really be discarded, it was always a part of now. There was just no way to get rid of it. No way to push it aside or throw it into an ash can, or dig a hole and bury it. For all buried memories were nothing more than slow-motion boomerangs, taking their own sweet time to come back. This one had taken seven years.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

The day-to-day horror of writing gave me a notion of tournament time. Writing novels is tedious. When will this book be finished, when will it reveal its bright and shining true self? it takes freakin’ years. At the poker table, you’re only playing a fraction of the hands, waiting for your shot. If you keep your wits, can keep from flying apart while those around you are self-destructing, devouring each other, you’re halfway there. … Let them flame out while you develop a new relationship with time, and they drift away from the table. 86-7 Coach Helen’s mantra: It’s OK to be scared, but don’t play scared. 90 [During a young adult trip to Los Vegas] I was contemplating the nickel in my hand. Before we pushed open the glass doors, what the heck, I dropped it into a one-armed bandit and won two dollars. In a dank utility room deep in the subbasements of my personality, a little man wiped his hands on his overalls and pulled the switch: More. Remembering it now, I hear a sizzling sound, like meat being thrown into a hot skillet. I didn't do risk, generally. So I thought. But I see now I'd been testing the House Rules the last few years. I'd always been a goody-goody. Study hard, obey your parents, hut-hut-hut through the training exercises of Decent Society. Then in college, now that no one was around, I started to push the boundaries, a little more each semester. I was an empty seat in lecture halls, slept late in a depressive funk, handed in term papers later and later to see how much I could get away with before the House swatted me down. Push it some more. We go to casinos to tell the everyday world that we will not submit. There are rules and codes and institutions, yes, but for a few hours in this temple of pure chaos, of random cards and inscrutable dice, we are in control of our fates. My little gambles were a way of pretending that no one was the boss of me. … The nickels poured into the basin, sweet music. If it worked once, it will work again. We hit the street. 106-8 [Matt Matros, 3x bracelet winner; wrote The Making of a Poker Player]: “One way or another you’re going to have a read, and you’re going to do something that you didn’t expect you were going to do before, right or wrong. Obviously it’s better if you’re right, but even if you’re wrong, it can be really satisfying to just have a read, a feeling, and go with it. Your gut.” I could play it safe, or I could really play. 180 Early on, you wanted to stay cool and keep out of expensive confrontations, but you also needed to feed the stack. The stack is hungry. 187 The awful knowledge that you did what you set out to do, and you would never, ever top it. It was gone the instant you put your hands on it. It was gambling. 224

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

God doesn’t want meaningless gifts. In fact, God doesn’t need your gifts. He doesn’t need your weekly tithe. He doesn’t need you to help your neighbor shovel. He doesn’t need anything from you. But He wants your heart. He loves you. He doesn’t want you to feel obligated to do something for Him, but if you love Him, you will want to do things for Him. You’ll want to serve, to help, to live your life with open hands. The gifts you present won’t be meaningless—they will be out of love. It will be a sweet aroma to God and He will be pleased. Not because you’re following a routine but because you’re pouring out love.

You remember back in the old days when God gave out immortality all over the place like sweets?" "Not immortality, Michael. Longevity, never immortality. Methuselah clocked up nine hundred and sixty-nine years." "Adam lived for nine hundred and thirty years. His surviving son, Seth, lived for nine hundred and twelve." "But all of them died.

Obviously.” I rolled my eyes. “Well, you need to think harder. Get out there and hit the streets!” I laughed. “Granny, this isn’t an eighties TV cop show.” “Well, it’s a good thing. You’re certainly no Magnum, PI.” “You know, I thought grandmothers were supposed to be sweet old ladies who loved to bake goodies and knit you an endless supply of sweaters.” “I’m a ghost, dummy!” Granny threw up her arms. “You’ll have to make your own crap.

She knew about bundling up against the wicked cold. She knew about Paradise Plums—hard, oval candies, cherry-red on one side, pineapple-yellow on the other. She knew which West Indian markets along Lenox Avenue carried them in tilt-back glass jars on the countertops. She knew how desirable Paradise Plums were to sweet-starved little children, and how important in maintaining discipline on long shopping journeys. She knew exactly how many of the imported goodies could be sucked and rolled around in the mouth before the wicked gum arabic with its acidic british teeth cut through the tongue’s pink coat and raised little red pimples.

Candy!” A large paper bag sat on a pillow, and she found that it was filled with all sorts of confectionary goodies. There was no note, not even a name scribbled on the bag. With a shrug and glowing eyes, Celaena pulled out a handful of sweets. Oh, how she adored candy!

There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.

He eyed her hungrily. "Now, eat your cake or whatever it is and try to be a good girl." "It's German apple puff, for your information. Have you tried it? It's delicious. Here." She leaned slowly across the table and fed him a bite from her spoon. He helped himself to a leisurely look at her décolletage as he opened his mouth and accepted. "Mm. That is good." "Told you so." Her eyes twinkled as she leaned back in her chair in leisurely contentment. "I thought you said a while ago you had no room left for the sweets." "I'm pacing myself. Besides---" She took another dainty nibble off her dessert spoon. "There were no corsets in the trunk of goodies your servants brought me, so, you see, I'm wonderfully free to make a glutton of myself." This little fact arrested his full attention. His stare homed in on her figure--- what he could see of it over the table. "You mean...?" "Indeed, Your Grace. Tonight, I go au naturel." She laughed like she enjoyed teasing him and took another remorseless bite of German apple puff. Rohan watched her with strange sensations of delight. God, she was a maddening woman. An unpredictable blend of innocence and passion. Intelligent, mercurial. Her prickly side amused him, but he liked her even better like this, open and relaxed. Uncorseted. In her scintillating humor, she threw off light like the candle glow as it played over the cut-crystal facets of their wine goblets. In short, she enchanted him. Maybe she had inherited some of her ancestor Valerian's magic. Rohan had a feeling he was doomed. He could sense a most unforeseen bond growing between them and did not know what to make of it. "Staring again, Your Grace?" "I've just decided you are rather naughty. And I like it." She shrugged. "You said we were celebrating. Anyway, it's your fault. If you wanted me to behave, you shouldn't have made me try so many wines." "Why on earth would I want that?" he asked softly. "Hm." She caught a bead of condensation running down the shaft of her narrow champagne flute on her fingertip and brought it to her lips. Damn, but just watching her got him hard.

The shelves were filled with baskets of goodies, and mason jars had been loaded with beautiful honey lollipops, their amber color almost translucent. There were tiered trays full of boxed cake slices and stunning cupcakes topped with playful fondant bees, clear packaging showing all the delight inside. An old tobacco basket on the countertop was brimming with sugar cookie sandwiches filled with various types of frosting.

Now, stop being so sentimental and let's enjoy our final day in Venice. What would you like to do?" Just then, we were passing a chocolatier and I was drawn to the arrays of goodies on display. I suddenly had a voracious appetite for chocolate, which I later would realize was transference from my sexual desire for the Count. I suggested we go into the chocolate shop.  Since Ramiz and Ubaid couldn’t eat during daylight hours, they continued browsing the antiques market while we ventured into the store. There were so many temptingly delicious chocolates; I couldn't squelch the urge to try as many varieties as possible. I was using chocolates to drown my sorrows for being stupid enough to fall in love with an Italian Casanova. Why was I missing this ‘man-izer,’ when I already had a fabulous lover standing by my side? I sat at a corner table drinking latte and eating choc olates, gobbling the delicious sweets, my comfort food. "Young, I'm worried about you. You’re behaving very strangely today. I've never seen you eat like a mad person. Tell me what's wrong. I want to help." Tears began flowing again as I continued to stuff chocolate after chocolate in my mouth. How could I tell my beloved what was happening inside my head when I myself didn’t know what was wrong with me? The more I cried, the more I ate. I consumed dozens of chocolates. "I don't know what’s wrong with me. I'm a silly stupid boy!" I started banging my head against the wall where I was leaning. Andy looked very concerned and commanded, "Young! Stop it! You are hurting yourself. Stop this nonsense at once!" I blurted out, in the midst of sobs, "Is parting always such a difficult thing to do?" Andy, not realizing I was grieving over Mario, caught hold of my hands and whispered into my ears, "My sweet darling boy! I'm here, aren’t I? And I'm not leaving you anytime soon." Wiping my tears I said between sobs, "I know, I know! You are the kindest person in the world and I love you very much." "Well then, stop this silly crying.

Unlike the miso soup served in restaurants, however, which contains lots of little goodies, like seaweed and diced tofu, the miso soup served at a tea kaiseki usually features one central ingredient that breaks the soup's surface. Depending upon the season, you might encounter a square of bean curd, a ball of wheat gluten, or a wheel of daikon radish simmered in dashi until butterscotch sweet. These central ingredients are usually cooked separately before being placed in the soup bowl and crowned with a seasonal garnish, such as fall chestnut, peppery spring shoot, or fragrant summer herb.

The very next morning It was Valentine’s Day! They grabbed all their cards and went on their way. The classroom was decked out in red, pink, and white, with balloons and streamers, so festive and bright. Someone dropped by with a giant bouquet addressed to the teacher, who blushed right away. The card was signed “From a secret admirer,” but everyone knew it was Mr. O’Meyer! They played pin the heart and won goofy toys, and girls ran away from kissy-face boys. The art teacher came and painted kids’ faces. She put hearts on cheeks and sillier places! At last it was time to deliver the cards. Look! One for Lisa, Jim, and Bernard. They opened them up, read them and smiled, and laughed at the cards that were totally wild. Then they ate goodies, sweet cherries, and grapes, and drank punch with ice cubes in little heart shapes. And just when they thought the party was done, a knock on the door came at quarter past one. When what to their wondering eyes should appear, but the principal himself dressed in full Cupid gear! His arrows--how golden! His bow--curved and tight! The wig that he wore was a comical sight. He spoke not a word and was gone in a minute, leaving a present behind. Now what could be in it? They read Cupid’s note as he leapt down the hall: “Happy Valentine’s Day-- to one and to all!

Don’t call me that, please,” I say, allowing myself a rare moment of honesty. “I don’t like it.” I’m not looking at Will, but I can still feel his gaze. And then I can feel his fingers lightly clasp my elbow as if he were afraid I was about to drift off, and he needed to keep me there beside him. “Annie. I’m sorry.” His voice is low and genuine. “I didn’t mean it in a negative way.” I force a smile and look up at him. “I know. No one ever does when they call me by those names. And I’ve heard them all: Saint Annie, Angel Annie, Goody-goody Annie. It’s never meant in a bad way, but that doesn’t mean I don’t feel a negative connotation when they say it.” I shrug slightly like it’s no big deal, even though…I guess it is kind of a big deal to me. “It feels like they’re saying I don’t have as much substance as everyone else. That because I’m sweet, I don’t have as much to offer. I constantly feel underestimated, and I’m so tired of it.