Sweets And Desserts Quotes

She breathed deeply of the scent of decaying fiction, disintegrating history, and forgotten verse, and she observed for the first time that a room full of books smelled like dessert: a sweet snack made of figs, vanilla, glue, and cleverness.

You wanna tell me, sweetness, how dessert for seventeen people translates into seven pies and two cakes?” Brock asked.

I understand addiction now. I never did before, you know. How could a man (or a woman) do something so self-destructive, knowing that they’re hurting not only themselves, but the people they love? It seemed that it would be so incredibly easy for them to just not take that next drink. Just stop. It’s so simple, really. But as so often happens with me, my arrogance kept me from seeing the truth of the matter. I see it now though. Every day, I tell myself it will be the last. Every night, as I’m falling asleep in his bed, I tell myself that tomorrow I’ll book a flight to Paris, or Hawaii, or maybe New York. It doesn’t matter where I go, as long as it’s not here. I need to get away from Phoenix—away from him—before this goes even one step further. And then he touches me again, and my convictions disappear like smoke in the wind. This cannot end well. That’s the crux of the matter, Sweets. I’ve been down this road before—you know I have—and there’s only heartache at the end. There’s no happy ending waiting for me like there was for you and Matt. If I stay here with him, I will become restless and angry. It’s happening already, and I cannot stop it. I’m becoming bitter and terribly resentful. Before long, I will be intolerable, and eventually, he’ll leave me. But if I do what I have to do, what my very nature compels me to do, and move on, the end is no better. One way or another, he’ll be gone. Is it not wiser to end it now, Sweets, before it gets to that point? Is it not better to accept that this happiness I have is destined to self-destruct? Tomorrow I will leave. Tomorrow I will stop delaying the inevitable. Tomorrow I will quit lying to myself, and to him. Tomorrow. What about today, you ask? Today it’s already too late. He’ll be home soon, and I have dinner on the stove, and wine chilling in the fridge. And he will smile at me when he comes through the door, and I will pretend like this fragile, dangerous thing we have created between us can last forever. Just one last time, Sweets. Just one last fix. That’s all I need. And that is why I now understand addiction.

I blame my dad for my sweet tooth. His motto was 'Life is short; eat dessert first.' How can I argue with that?

I don't remember saying you could give away my biscuits. " "It's for a good cause, besides you've barely touched them. " "I'm saving them for later, and you should not cross me when it's comes to sweets. " Jasper nodded. "She's like a dessert-hoarding dragon.

When you're stressed, you eat ice cream, cake, chocolate and sweets. Why? Because stressed spelled backwards is desserts.

Nina sat down next to Alys. “Would you um … like some tea?” “With honey?” Alys asked. “I, uh … I think we have sugar?” “I only like tea with honey and lemon.” Nina looked like she might tell Alys exactly where she could put her honey and lemon, so Matthias said hurriedly, “How would you like a chocolate biscuit?” “Oh, I love chocolate!” Nina’s eyes narrowed. “I don’t remember saying you could give away my biscuits.” “It’s for a good cause,” Matthias said, retrieving the tin. He’d purchased the biscuits in the hope of getting Nina to eat more. “Besides, you’ve barely touched them.” “I’m saving them for later,” said Nina with a sniff. “And you should not cross me when it comes to sweets.” Jesper nodded. “She’s like a dessert-hoarding dragon.

a room full of books smelled like dessert: a sweet snack made of figs, vanilla, glue, and cleverness.

There would be no more presents of fossils or bribes of sweet desserts, no more ambushing kisses, no more challenges, no more Drew. The rocks in her gut turning to blocks of ice, she took a step toward the den, intent on following his fading scent.

That's what dessert means to me: a dollop of sweet love in an otherwise cold world.

I wasn't going to have dessert, but it was right there, all gooey and sweet. It's like sex. I mean, when it's right there, what are you supposed to do? I wasn't going to have that either--sex--with my parents bunking in the office, but, well, it was right there." "I'll tolerate the gooey and sweet, Peabody, but I'm not thinking about you having sex with McNab, especially in the same sentence as 'my parents.'" "I think they had sex, too." Eve struggled not to wince or twitch. "Do you want me to kick you down four flights of steps and make you walk up again?" "I'd probably bounce all the way down, too, with all this gooey and sweet in my butt. So I guess not." "Good choice.

Victory is very, very sweet. It tastes better than any dessert you've ever had.

This simple dessert reminds me a little of our relationship, sweet and decadent and oh so bad for you.

I turn to look at him. His face is smooth, without the blotches and spots that have begun to afflict the other boys. His features are drawn with a firm hand; nothing awry or sloppy, nothing too large—all precise, cut with the sharpest of knives. And yet the effect itself is not sharp. He turns and finds me looking at him. “What?” he says. “Nothing.” I can smell him. The oils that he uses on his feet, pomegranate and sandalwood; the salt of clean sweat; the hyacinths we had walked through, their scent crushed against our ankles. Beneath it all is his own smell, the one I go to sleep with, the one I wake up to. I cannot describe it. It is sweet, but not just. It is strong but not too strong. Something like almond, but that still is not right. Sometimes, after we have wrestled, my own skin smells like it. He puts a hand down, to lean against. The muscles in his arms curve softly, appearing and disappearing as he moves. His eyes are deep green on mine. My pulse jumps, for no reason I can name. He has looked at me a thousand thousand times, but there is something different in this gaze, an intensity I do not know. My mouth is dry, and I can hear the sound of my throat as I swallow. He watches me. It seems that he is waiting. I shift, an infinitesimal movement, towards him. It is like the leap from a waterfall. I do not know, until then, what I am going to do. I lean forward and our lips land clumsily on each other. They are like the fat bodies of bees, soft and round and giddy with pollen. I can taste his mouth—hot and sweet with honey from dessert. My stomach trembles, and a warm drop of pleasure spreads beneath my skin. More.

They thought more before nine a.m. than most people thought all month. I remember once declining cherry pie at dinner, and Rand cocked his head and said, 'Ahh! Iconoclast. Disdains the easy, symbolic patriotism.' And when I tried to laugh it off and said, well, I didn't like cherry cobbler either, Marybeth touched Rand's arm: 'Because of the divorce. All those comfort foods, the desserts a family eats together, those are just bad memories for Nick.' It was silly but incredibly sweet, these people spending so much energy trying to figure me out. The answer: I don't like cherries.

I love the little ways he shows he cares, like giving me the last piece from his favorite sushi roll or only stealing a single bite of dessert before handing it over, although I know we both suffer from the same unfortunate sweet tooth.

You are very sweet," she told him after a year of dating, as they shared dessert at a restaurant, "but it's like your family trained you to react to the world in a way that was so specific to their art that you don't know how to interact with people in the real world. You act like every conversation is just a buildup to something awful.

I’m hopelessly, irrevocably in love with you, June Bailey. The desperate, aching kind of love. The kind there’s no coming back from. The kind there’s no way out of. The kind that’s going to be the death of me one day. I fall more in love with June than I ever thought possible as we clutch each other in a moonlit graveyard on her eighteenth birthday, with my mother on my mind, and the scent of sweet desserts dancing in the air.

What do Halloween creatures eat? Hot spider soup with pumpkin meat and toasted, no-salt, bat-wing chips, served best with Transylvania dips. A thistle-horehound salad mix has added crunch from sun-dried ticks. The plat du jour is hairy beast fried crisp in grimy goblin grease. Now, don’t forget dessert so sweet; try puss-cream pie or candied feet!

Time whips up cream for those who are ready for dessert.

One can hardly do anything productive when one knows there is cake in the fridge.

She tastes like apple pie, sticky and sweet. If this is what dessert tastes like to her, I can see why she isn’t interested in sharing.

If I can't read, if I can't make a simple Indian pudding, then I don't see the point in living much more, really. Because aside from a good book, and perhaps, a fresh morning in a dew-covered garden, few things in life give me as much pleasure as magic of making a truly spectacular dessert.

All these women. And Trina. Trina,” she repeated, with considerable passion as she gripped his shirt. “And gooey dessert and body things and chick-vids. All night. Slumber party. Do you know what that means?” “I’ve had many dreams of them. Will there be pillow fights?” She spun him around so his back hit the door. “Don’t. Leave. Me.” “Darling.” He kissed her brow. “I must. I must.” “No. You can bring Vegas here. Because . . . you’re you. You can do that. We’ll have Vegas here, and that’ll be good. I’ll buy you a lap dance.” “That’s so sweet. But I’m going. I’ll be back tomorrow, and lay a cool cloth on your fevered brow.” “Tomorrow?” She actually went light-headed. “You’re not coming back tonight?” “You wouldn’t be in this state now if you paid attention. I’m taking a shuttle full of men to Las Vegas late this afternoon. There will be ribaldry, and a possible need to post bond. I’ve made arrangements. I’ll bring back this same shuttle full of men—hopefully—tomorrow afternoon.” “Let me come with you.” “Let me see your penis.” “Oh, God! Can’t I just use yours?” “At any other time. Now pull yourself together, and remember that when all this is over, you’ll very likely arrest a killer who’s also a dirty cop. It’s like a twofer.” “That doesn’t make me feel better.” “Best I have.

Laila’s desserts, though absent of Forging, were like edible magic. Her cakes took the shape of ballerinas with outstretched arms—their hair spun sugar and edible gold, their skin pale as cream and strewn with sweet pearl dust.

Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.

LOOK, I’M ONLY IN THIS FOR THE PIZZA. The publisher was like, “Oh, you did such a great job writing about the Greek gods last year! We want you to write another book about the Ancient Greek heroes! It’ll be so cool!” And I was like, “Guys, I’m dyslexic. It’s hard enough for me to read books.” Then they promised me a year’s supply of free pepperoni pizza, plus all the blue jelly beans I could eat. I sold out. I guess it’s cool. If you’re looking to fight monsters yourself, these stories might help you avoid some common mistakes—like staring Medusa in the face, or buying a used mattress from any dude named Crusty. But the best reason to read about the old Greek heroes is to make yourself feel better. No matter how much you think your life sucks, these guys and gals had it worse. They totally got the short end of the Celestial stick. By the way, if you don’t know me, my name is Percy Jackson. I’m a modern-day demigod—the son of Poseidon. I’ve had some bad experiences in my time, but the heroes I’m going to tell you about were the original old-school hard-luck cases. They boldly screwed up where no one had screwed up before. Let’s pick twelve of them. That should be plenty. By the time you finish reading about how miserable their lives were—what with the poisonings, the betrayals, the mutilations, the murders, the psychopathic family members, and the flesh-eating barnyard animals—if that doesn’t make you feel better about your own existence, then I don’t know what will. So get your flaming spear. Put on your lion-skin cape. Polish your shield, and make sure you’ve got arrows in your quiver. We’re going back about four thousand years to decapitate monsters, save some kingdoms, shoot a few gods in the butt, raid the Underworld, and steal loot from evil people. Then, for dessert, we’ll die painful tragic deaths. Ready? Sweet. Let’s do this.

He looked round once more at the piled boxes, glass dishes, fondants, ribbons, rosettes, cracknels, violet creams, mocha blanc, dark rum truffle, chili squares, lemon parfait, and coffee cake on the countertop with an expression of slightly blank amazement.

Sometimes that’s all you can do, I think. Hold hands. Because life gets so scary sometimes, so bleak, so cold, that you are beyond being able to be comforted by mere words. ‘Men are for amusement only. They are treats. Like candy. Like ice cream on an Alabama afternoon. A dessert. They are not the main course. As soon as you have a man in your life who becomes the main course, that is the time, my sweet, when you should go on a diet. Right that second. Men are for dessert only.’ Envision: honey. ‘Yum, yum,’ I told her. ‘They are yummy.’ She winked at me. ‘But never take them seriously. A bite here and there is puh-lenty. All three of my husbands died, bless their pea-brained souls, but I never thought of them as the chicken and potatoes. They were always the flamin’ cherries jubilee at the end of dinner.’ She stared off into space. ‘And there was many a time, darlin’, that I wanted to set them on fire.

STRESSED is DESSERTS spelled backwards. So when you're stressed, just grab a couple of cookies. Everything in the world feels right, when the delicious smelling, buttery soft, sweet melts into each corner of your mouth...oh, and the crunch of the chocolate chips...pure heaven!!

She nodded anxiously. Kyle sucked on his Popsicle, assessing her eagerness, wondering if he should tell her she was the best sex he's ever had. She would never believe him anyways, so instead, he told her where to improve as she asked. "You can get ahead if you give better head. Got me?" "Ah, okay. What would you suggest?" He stared at her mouth as it moved up and down the frozen treat. "Want to practice?" She gave him a cynical look. "I'm eating my dessert right now." "Okay, practice on that. See how deep you can go." She looked at the sweet treat in her hand and back at him. "I'll choke." "I know CPR. Don't worry. I won't let you. Pretend it's me. I'll be able to direct you better if I'm not the test subject." She shrugged and inserted the Popsicle in her mouth. "Wait," he said, knocking it out of her hand. "Why did you do that?" He took the discarded Popsicle and ran to the kitchen. He retrieved a new one that wasn't broken in halves. "If you're going to pretend it's me, we should be more realistic," he said, unwrapping it for her. "At least in terms of girth. The length... well, you'll have to use your imagination." "Um...grape," she replied and licked the edge. He sat down and rested his chin on his hands to watch her. She licked it a few times and then shocked him by taking a small bite off the top. She gave him an amused smile. Kyle shook his head. "You are a cruel, cruel woman.

Let’s start over shall we? Hello gorgeous. I’m Justin McKinley. I’m head baker at Le Chef Petite. I’d love to get to know you better. Can I seduce you with my vast knowledge of sweet and sensual desserts?” Alicia couldn’t help it. She giggled. One of those girly, I’ve-been-flirting bubbly

She breathed deeply of the scent of decaying fiction, disintegrating history, and forgotten verse, and she observed for the first time that a room full of books smelled like dessert: a sweet snack made of figs, vanilla, glue, and cleverness. The iron door settled shut behind them, the weight

What does a person need?' she proclaimed one day after the first spoonful of dessert. 'Not much: something sweet to eat, and a story to tell, and time and space, and gladioluses in a vase, and two friends, and two hilltops, one on which to stand and the other upon which to gaze. And two eyes for watching the heavens and waiting....

It seemed that unbeknownst to her father, the lecherous bishop had chased Clio for the entire previous week and had foolishly cornered her on the staircase, where he stole a kiss and squeezed her small breasts. So when it came time to doctor him, she had smiled sweetly and stitched up his wound in the shape of three sixes, the sign of the devil.

You meet that chick yet?” “Who?” “Emily. The coffee shop chick.” “Briefly.” “You should make that shit less brief. Woman’s fuckin’ hot as hell, the right kinda pain in the ass and so sweet she made my motherfuckin’ teeth hurt. Jenna’s it for me. But if she wasn’t, I’d be drinkin’ coffee for every meal and eaten the coffee chick’s pussy for dessert.

On holidays, I cave in to the memory of love, and associate desserts and eating with the love I experienced at my grandmother's table. She was a great cook, and sweets crowded the side console cabinet during Thanksgiving and Christmas. I have no answer as to how to overcome this. I will try until I die, every day. Just keep trying to be well. Enough said.

Best to keep it friendly and light, like a frothy meringue for dessert—enough sweet to end the meal on a happy note, without the substance to make you feel stuffed.

she observed for the first time that a room full of books smelled like dessert: a sweet snack made of figs, vanilla, glue, and cleverness.

Everything that has calories in my kitchen is my favorite

I blame my dad for my sweet tooth. His motto was Life is short; eat dessert first.

Daisy nibbled the jalebi. Fragrant with rose water and spices and dripping with heavy, sweet syrup, the spiral-shaped orange treats were her favorite Indian dessert.

Did you see the dessert bar?” I ask. “Yeah,” he says. “I was gonna grab something, but honestly, I like breakfast sweets much better. Cheese danishes, for instance. Or cinnamon rolls.

Vic smelled the vast vault filled with books before she saw it, because her eyes required time to adjust to the cavernous dark. She breathed deeply of the scent of decaying fiction, disintegrating history, and forgotten verse, and she observed for the first time that a room full of books smelled like dessert: a sweet snack made of figs, vanilla, glue, and cleverness.

It was her. No one had eyes like that. Eyes as pure as the sky on a fresh, wintery morning. Ones that sucked him in and refused to let go. No one had her touch. Feather light and warm. A touch that sizzled his insides and brought him to his knees. And no one had that pure, simple, cherry-vanilla scent. The sweetness that was only her, like she was a dessert made just for him. To lick, nibble, and enjoy.

The dessert course halts the conversation entirely. Globes of thinly blown sugar sit on each plate and must be broken open in order to access the clouds of cream within. After the cacophony of shattering sugar, it does not take long for the diners to realize that, though the globes appeared identical, each of them has been presented with an entirely unique flavor. There is much sharing of spoons. And while some are easily guessed as ginger with peach or curried coconut, others remain delicious mysteries. Celia’s is clearly honey, but with a blend of spices beneath the sweetness that no one is able to place.

The towering stacks of profiteroles, the mille-feuille and champagne creams were banished in favor of the sweet and the simple; pans of clafoutis with preserved cherries, slices of tarte tatin and cups of hot chocolate.

And can we get a tarte normande, the kind you used to love as a little girl?" The mere mention has my mouth watering and my heart aching. I can almost taste the tarts my mother used to make, with apples from the trees in our garden, loads of freshly grated cinnamon, and a dollop of whipped cream on top. "And can we look for treasure on the beach?" "Yes, sweet child." "And can we throw rocks in the water and look for starfish in the tide pools?

If I care about the people I work with, why tempt them to make a lousy choice? So I dumped the entire bucket of sweets into a garbage can in my office. Many foods are better off in the trash than in your stomach. The next time you receive unhealthy food as a gift, subtly dispose of it later. When you get a free dessert or candy with a meal, leave it behind. If the item is clearly bad for your health, don’t feel guilty. You are not wasting food. You may be saving lives.

The dolce itself, after so much rich food, was to be a straightforward one---the ricotta, with honey and a sprinkling of cinnamon, and a glass of vin santo, sweet white wine, into which would be dipped tozzetti, handmade hazelnut biscotti.

She breathed deeply of the scent of decaying fiction, disintegrating history, and forgotten verse, and she observed for the first time that a room full of books smelled like dessert: a sweet snack made of figs, vanilla, glue, and cleverness. The

He hadn’t been able to help himself, couldn’t have stopped himself from kissing her even if he’d tried. Fighting with her was a million times better than dreaming, and the fight had conjured his soul to act, to kiss her. And that kiss was nothing like anything he had ever experienced before. He knew if he would die then, he’d die a happy man because it meant he’d savor her forever, relish her passion among his. She’d tasted so sweet, like the sweetest fruit or the sweetest dessert. Her lips were heaven on his, his heaven on Earth.

Bluebird Even though you have not made a cupcake locating app yet, which to me is a clear sign of disrespect for the institution of dessert Wolf Shit. Am I gonna wake up tonight with Cookie Monster two inches from my face holding a knife? Bluebird Sleep with one eye open

I lean forward and our lips land clumsily on each other. They are like the fat bodies of bees, soft and round and giddy with pollen. I can taste his mouth — hot and sweet with honey from dessert. My stomach trembles, and a warm drop of pleasure spreads beneath my skin. More .

I lean forward and our lips land clumsily on each other. They are like the fat bodies of bees, soft and round and giddy with pollen. I can taste his mouth - hot and sweet with honey from dessert. My stomach trembles, and a warm drop of pleasure spreads beneath my skin. More .

I just let the apples soak up the roses' scent." "You what?!" "This takes a teeny little while to do, but... first, you take the petals off the damask's and wash them gently. When you've washed a whole big fluffy pile of petals... you dump them all into a big pot of water! Let that boil down, and you get a sweet, pink rose syrup! While that was reducing, I lightly heated thin apple slices in an extract I made from boiled apple peels. Then I poured the rose syrup over them and let them soak for 30 minutes. That way the delicate pink color and sweet scent of the roses gently seeped into the apples. Just boiling the lot of them together into a mush like a barbarian is hardly royal, you know. An elegant and relaxing bath in rose-scented water. That is much more fitting for the Queen of Roses. If I had to give a name to perfect my new dessert, I'd call it... The Queen's Apple Tart!

One of the practical things I've learned during my seasons of fasting and feasting is that God's Word can be served up all day long in different sized portions. There are snack-sized portions for on-the-go encouragement, main courses when we can really sit down and feast, and desserts that are sweet reminders of just how loved we are!

I shift an infinitesimal movement, towards him. It is like the leap from a waterfall. I do not know, until then, what I am going to do. I lean forward and our lips land clumsily on each other. They are like the fat bodies of bees, soft and round and giddy with pollen. I can taste his mouth - hot and sweet with honey from dessert. My stomach trembles, and a warm drop of pleasure spreads beneath my skin. More. The strength of my desire, the speed with which it flowers shocks me; I flinch and startle back from him. I have a moment, only a moment, to see his face framed in the afternoon light, his lips slightly parted, still half-forming a kiss. His eyes are wide with surprise. I am horrified. What have I done?

While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

He watches me. It seems that he is waiting. I shift, an infinitesimal movement, towards him. It is like the leap from a waterfall. I do not know, until then, what I am going to do. I lean forward and our lips land clumsily on each other. They are like the fat bodies of bees, soft and round and giddy with pollen. I can taste his mouth—hot and sweet with honey from dessert. My stomach trembles, and a warm drop of pleasure spreads beneath my skin. More. The strength of my desire, the speed with which it flowers, shocks me; I flinch and startle back from him. I have a moment, only a moment, to see his face framed in the afternoon light, his lips slightly parted, still half-forming a kiss. His eyes are wide with surprise. I

Patrick thought about the meals around Geraldine and Stephen's kitchen table. The roast chickens fragrant with tarragon and lemon, the rich casseroles, Stephen's tangy, oozing blue-cheese burgers. The mismatched crockery, the casual, relaxed conversation. Something Hannah had baked- raspberry roulade, apple strudel, sour-cream coffee cake- usually rounding off the meal.

I pound my fist into my palm, furrowing my brow.My dad chokes on his dessert. I am emboldened. "I want to wear the maroon and gold-the same maroon and gold you two wore when you fell in love all those years ago. Without that maroon and gold, you never would have fallen in love at prom, and I never would have been born. I am maroon and gold." The drama builds. "I have spirit! Yes I do! I've got spirit, how 'bout you?" At this, I wildly wave fierce spirit fingers and heartily attempt the splits. Key word: attempt. "Ow!" I cry, my crotch a foot from the floor, pain burning my groin. At this, neither of my parents can hold it anymore and, along with their eye rolling and head shaking, there is gut-wrenching laughter. I fall over to one side-sweet relief.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

I got up and took the cake out from under its cake-shaped cover. I had made it at three o'clock in the morning in a desperate attempt to comfort myself. And it was an enormous comfort, standing alone in the kitchen in my nightgown, sifting fresh ground nutmeg with allspice and cloves by the little light over the sink. I peeled the apples with ridiculous care, taking the skins off in long, even ribbons that spiraled down to the floor without breaking. I didn't think of any of them while I peeled those apples. I didn't work anything out in my mind. I just relaxed into the creaming of butter and sugar, the sweet expansion of every egg. I had hoped the mixer wouldn't wake anyone up.The last thing I had wanted was company. I cut off big, hulking slices and slid them onto dessert plates. The apples were soft and golden, the cake was a rust color.

Simple carbohydrates such as sponge cake, rice, or pasta make it through to the small intestine pretty quickly. There, they are digested and rapidly cause an increase in the levels of sugar in our blood. The doorman detains proteins and fats in the stomach for considerably longer. A piece of steak may easily be churned about for six hours before all of it has disappeared into the small intestine. This explains why we often fancy a sweet dessert after eating meat or fatty, fried foods. Our blood sugar levels are impatient and want to rise quickly, and dessert provides a quick blood sugar fix. Meals rich in carbohydrates may perk us up more quickly, but they do not keep us feeling full for as long as meaty or fatty meals. Small Intestine When the mini-morsels reach the small intestine, the real process of digestion begins. As it passes through this tube, the motley cake mush will almost completely disappear into its walls—a bit like Harry Potter on Platform 9¾. The small intestine pluckily pounces on the piece of cake. It squeezes it, hashes it up from all sides, wiggles its villi in what we might now call the cake chyme, and when it is thoroughly mixed, moves it on down the digestive line. Under the microscope we can see that even the microvilli help it along! They move up and down like tiny trampling feet.

I have an idea," Annabelle said, "Let's go to the kitchen and peek in the larder. I bet there's still some gooseberry cake left from dessert. Not to mention the strawberry jam trifle." Lillian lifted her head and blotted her wet nose on her sleeve. "Do you really think a plate of sweets will make me feel better?" Annabelle smiled. "It can't hurt, can it?" Lillian considered the point. "Let's go," she said, and allowed her friend to pull her up from the bench.

Men don't know when to stop, she's told me over and over. You have to cut them off or they'll eat 'til their bellies ache—just like a baby or Mr. Davis's dog. I figure all this sweet, cutesy stuff works about the same as dessert—except if you don't cut them off from the cutesy stuff you end up with a whole different kind of tummy ache. At any rate, I'm pretty sure Logan Kilgore doesn't know when to quit. Case in point, Barney Fife and the speeding ticket debacle.

Imagine that you are asked to retain a list of seven digits for a minute or two. You are told that remembering the digits is your top priority. While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

Slowly, his hands coasted down to my hips, tracing my panties before he tugged them down. He looked up at me, even as his hand eased between my thighs. Ice-green eyes burned bright. "I've never wanted anyone as much as I want you." The calloused tips of his fingers slid along my swollen, slick sex. "Now that I have you, I don't know where to start." My lids fluttered, hands clutching at his shoulders as he rubbed back and forth. "Right there works for me." His smile was sin and promise. "You like that, honey?" "Yes." He toyed with the entrance to my sex, pausing there to push just enough for me to feel it, to want it. "How about here?" "There is..." My breath caught. He pushed in, long strong fingers filling me. "Is what?" he murmured darkly, those talented fingers slowly fucking me, as though he had all the time in the world. The blunt end of his thumb found my puffy clit and circled it. I whimpered again, falling against him, my arms wrapping around his neck. "So fucking good." He made a noise, possessive and greedy, his mouth finding my nipple, his long fingers pushing up into me. "God, you're perfect. So perfect for me." The slight curl of his fingers hit a spot, and that was it. I came in waves, shaking with it, heat swamping me. His eyes held mine as he coaxed me along, drawing my pleasure out. With a groan that sounded almost pained, Lucian slid to the floor, his wide shoulders edging between my legs. He palmed my thighs in his big hands to hold me steady. And then, with an impatient grunt, he leaned in and kissed my throbbing clit. Kissed it like he kissed my mouth, greedy and deep, licking and sucking, nibbling with firm lips. I cried out again, my knees so weak he had to hold me up. He ate me like a dessert, lapping at my slit before thrusting his tongue inside me. I couldn't take it. It was too much. I came again, writhing against his mouth. "That's it," he said between frantic kisses. "That's it, Em. Work that sweet pussy on my mouth." Oh, hell. I crumpled, dislodging myself before falling onto his lap. I cupped the thick column of his nape and kissed him, drawing in his breath as he groaned and devoured me.

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

There was a day when one could honestly and innocently enjoy the sheer pleasure of a good sticky toffee pudding; when ice cream was nice cream and Bakewell tart really was baked well. Tastes change, though, and the world of the sweet has often been sour, having to go through some dramatic overhaulage in order to keep pace. Whilst a straightforward sausage and a common kedgeree maintain their hold on the nation’s culinary choices, the pudding has to stay on its toes to tantalise our taste buds. From low fat through to no fat, from sugar free through to taste free; what the next stage is we can only wait and see…’ CILLA BUBB. Don’t Desert Your Desserts

Several psychological studies have shown that people who are simultaneously challenged by a demanding cognitive task and by a temptation are more likely to yield to the temptation. Imagine that you are asked to retain a list of seven digits for a minute or two. You are told that remembering the digits is your top priority. While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

His eyes light up. “Wait, this is a sakura mochi. How did you remember—" I glance down and curse internally at the faintly pink, round dessert, pale as a cherry blossom petal. How did I remember his favorite? His mom used to take us, Cam, and Remy down to San Jose to go around Japantown, picking up bentos from a homey restaurant to eat at the park, and then we’d stop at Shuei-Do Manju Shop. Every time, without fail, Jack would choose sakura mochi. The times that there was only one left in stock, the rest of us purposefully ordered other sweets, just so Jack could get his favorite. And his eyes would shine with delight as he munched on the pink rice cake, the way he’s smiling now.

Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.

Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.

I keep an eye out for Ann, but instead I catch sight of a hedgehog shuffling into the undergrowth---an unexpected glimpse for they are shy, nocturnal creatures. Something about his gait, his spines, makes me imagine a sweet dish in his image. A hedgehog pudding... How might I make the spikes? Slithers of blanched almonds... impaled in a stiff white icing? Browned in a hot oven to re-create his russet color? And beneath his armor of icing and almonds... a Madeira sponge? A stiff blancmange? As I ponder how to make the hedgehog's body, I notice an apple tree, its boughs stripped of fruit but for a single split pippin at its apex. An apple hedgehog! A thick puree of apples drained until almost dry... with a center of apricot jam flavored with lemons.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

My mother had been baking more often in general, but she took plates of desserts to the carpentry studio, where her boss, thank God, had a sweet tooth. He just loved the cheesecake, she'd tell me, shining. He ate all of my oatmeal cookies. Some charmed combination of the woodwork, and the studio people, and the splinter excising time with her son kept her going back to Silver Lake even when she hit her usual limits, and every night, tucked into bed, I would send out a thank-you prayer to the carpentry boss for taking in what I could not. But this morning I was the only one, and it was the weekend, and carpentry rested, and the whole kitchen smelled of hometown America, of Atlanta's orchards and Oregon's berry bushes, of England's pie legacy, packed with the Puritans over the Mayflower.

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.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

You are not in control of your mind—because you, as a conscious agent, are only part of your mind, living at the mercy of other parts.15 You can do what you decide to do—but you cannot decide what you will decide to do. Of course, you can create a framework in which certain decisions are more likely than others—you can, for instance, purge your house of all sweets, making it very unlikely that you will eat dessert later in the evening—but you cannot know why you were able to submit to such a framework today when you weren’t yesterday. So it’s not that willpower isn’t important or that it is destined to be undermined by biology. Willpower is itself a biological phenomenon. You can change your life, and yourself, through effort and discipline—but you have whatever capacity for effort and discipline you have in this moment, and not a scintilla more (or less). You are either lucky in this department or you aren’t—and you cannot make your own luck.

That’s the thing about the “immeasurably more.” God prepares you for it even when it’s nowhere on your to-do list. And now that I have the benefit of looking at my childhood through a lens with some wisdom attached, it occurs to me that during all those Sunday dinners when I was growing up, I learned something way more important than how to make a pitcher of sweet tea or where to put the salad fork or when to pick up dinner plates before Mama served dessert. I learned something more important than how to be a lady, even. I learned to listen and to laugh. I learned to forgive. I learned that some earthly love really is unconditional. I learned that God is always at work in the day to day. I learned that even when you’re sad or embarrassed or just plain mad, you’re always welcome at the table. And more than anything else, I learned how to take care of people. I learned how to let them take care of me. I learned how to be a family. I didn’t have the slightest clue that anyone was teaching me, of course. But I’m forever grateful for the lesson. CHAPTER SIX Mother’s Got a Bell!

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.

DICK’S DESIRE Dick's eyes- Soft, cold, and blue- Meet Devonshire's- Dark, sexy, and yearning. Turning away- Dick grabs two packets of sugar- While Devonshire's eyes- Are still upon him- Pondering his every move. Is Dick a playboy, A ladies' man, A mans' man, Or a killer? Does his sex long for, Something hard- Or something soft? Does he need cream in his coffee- The screaming splash of a man, Or the sweet flow of a woman? Finishing up at the bar- Dick turns to leave- Meets Devonshire's gaze again- Hot, thirsty, and longing- But full of trepidation. Following the flow of etiquette- Dick shoots out of the cafe, Past Devonshire, And into a world of dashed hopes, And regrets. But Devonshire- No longer of two worlds- Rises in pursuit- Goes after Dick, And taps him on the shoulder. Dick gives a turn, Raises his shoulders, And smiles with interest- Taking Devonshire's hand, And asking his name. Devonshire answers- Desire. Dick invites Devonshire to dinner, Where he eats everything, Swallowing Dick's life stories, And devouring his misgivings. For dessert, Devonshire takes Dick home, Into his bed, Against his flesh, And gives Dick all of him- His deepest desires, The love in his eyes, And the fire in his soul.

About a mile beyond Tumbleweed he parked in a grove of willow trees beside a narrow stream. The grounds were set with many long wooden tables and benches, and overhead were strings of small electric lights. “Come on, gals,” said Tex. “We’re goin’ to put on a big feed!” He led them toward a long serving table. Four men passed by, each carrying a shovel bearing a big burlap-wrapped package. These were dumped onto the table. “There goes the meat,” said Bud. “It’s been buried in the barbecue pit since last night.” “Cookin’ nice an’ slow over hot stones,” Tex added. “When the burlap fell away, the fragrance of the steaming meat was irresistible. All the girls enjoyed generous servings, with a spicy relish and potato salad. By the time they had finished their desserts of ice cream and Nancy’s chocolate cake, the colored lights overhead came on. A stout middle-aged man mounted the dance platform in the center of the grove and announced that he was master of ceremonies. Seeing Bud’s guitar, he called on him for some cowboy songs. Bud played “I’m a Lonesome Cowboy,” and everyone joined in enthusiastically. He followed with a number of other old favorites. Finally he strummed some Gold Rush songs, including “Sweet Betsy from Pike.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

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

Probably, we should all hate you,” he was saying to Cade. “Illinois played against Northwestern that year for our homecoming, and you totally slaughtered us—” He broke off at the sound of a knock on the interior door to the suite. A woman in her early twenties, dressed in a skirt and a black T-shirt with “Sterling Restaurants” in red letters, walked into the suite pushing a three-tiered dessert cart. “Sweet Jesus, it’s here,” Charlie whispered reverently. Brooke fought back a smile. The dessert cart was something Sterling Restaurants had introduced a year ago, as a perk for all of the skyboxes and luxury suites at the sports arenas they collaborated with. Needless to say, it had been a huge success. Four kinds of cake (chocolate with toffee glaze, carrot cake, traditional cheesecake, and a pineapple-raspberry tart), three types of cookies (chocolate chip, M&M, and oatmeal raisin), blond brownies, dark chocolate brownies, lemon squares, peach cobbler, four kinds of dessert liquors, taffy apples, and, on the third tier, a make-your-own sundae bar with all the fixings. “Wow. That is some spread,” Vaughn said, wide-eyed. Simultaneously, the men sprang forward, bulldozed their way through the suite door, and attacked the cart like a pack of starving Survivor contestants. All except for one. Cade stayed right there, on the terrace. He leaned back against the railing, stretching out his tall, broad-shouldered frame. “Whew. I thought they’d never leave

I'm making a galette instead of a tart," Sam said. "Fancy," Deana said. "Actually, it's not," Sam said. "It's more rustic. More fitting of Michigan, I thought." Willo pulled three mugs- all mismatched- from her cupboard and poured three cups of coffee. "In school, I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It's rustic. And it's forgiving. You just roll it out flat and then fold it in roughly around the filling." Sam stopped and sipped her coffee. "The wonderful thing is that you can't mess it up; the crust will tear and be a little more done in places, the juices will leak, but as long as you use really fresh ingredients, like the fruit we have here, and real butter for the dough, it bakes into something magical. Making a galette really gave me confidence to try trickier desserts. But it's still one of my favorites. And you can make sweet or savory galettes. I made two crusts today. I thought I'd turn one into a savory galette for dinner. I have a recipe for an asparagus, mushroom, goat cheese, and bacon galette I think I'll make." Sam looked at her mom and grandma, who were staring at her openmouthed. "I never realized how accomplished you were," Deana said. "But I knew you had- what did we call it, Mom?" "The gift," Willo said. "You've always had the desire and talent to bake.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

When Florence Allen took a bite of her dessert the expression on her face changed completely. She looked puzzled at first, as if she wasn't at all sure it was cake that she was eating. She cut herself another bite and then held up her fork and looked at it for a minute before slipping it into her mouth. She chewed slowly, as if she were a scientist engaged in an important experiment. She lifted up her plate and held it up to the light, studied it from different angles. Then she dipped down her nose and inhaled the cake. "This is sweet potato." I dabbed at my eyes again and told her that it was. "Sweet potatoes and raisins and... rum? That's a spiked glaze?" I nodded. She took another bite and this time she ate it like a person who knew what she was getting into. She closed her eyes. She savored. "This is," she said. "This is..." "Easy," I said. "I can give you the recipe." She opened up her eyes. She had lovely dark eyes. "This is brilliant. This is a brilliant piece of cake." In my family people tended to work against the cake. They wished it wasn't there even as they were enjoying it. But Florence Allen's reaction was one I rarely saw in an adult: She gave in to the cake. She allowed herself to love the cake. It wasn't that she surrendered her regrets (Oh well, I'll just have to go to the gym tomorrow, or, I won't have any dinner this week). She had no regrets. She lived in the moment. She took complete pleasure in the act of eating cake. "I'm glad you like it," I said, but that didn't come close to what I meant. "Oh, I don't just like it. I think this is-" But she didn't say it. Instead she stopped and had another bite. I could have watched her eat the whole thing, slice by slice, but no one likes to be stared at. Instead I ate my own cake. It was good, really. Every raisin bitten gave a sweet exhalation of rum. It was one of those cakes that most people say should be made for Thanksgiving, that it was by its nature a holiday cake, but why be confined? I was always one to bake whatever struck me on any given day. Florence Allen pressed her fork down several times until she had taken up every last crumb. Her plate was clean enough to be returned to the cupboard directly. "I've made sweet potato pies," she said. "I've baked them and put them in casseroles, but in a cake? That never crossed my mind." "It isn't logical. They're so dense. I think of it as the banana bread principle.