Vanilla Girl Quotes

Dear God,how can I live a vanilla life when I'm a strawberry girl?

I personally have a cunt. Sometimes it's 'flaps' or 'twat', but most of the time, it's my cunt. Cunt is a proper, old, historic, strong word. I like that my fire escape also doubles up as the most potent swearword in the English language. Yeah. That's how powerful it is, guys. If I tell you what I've got down there, old ladies and clerics might faint. I like how shocked people are when you say 'cunt'. It's like I have a nuclear bomb in my pants, or a tiger, or a gun. Compared to this the most powerful swearword men have got out of their privates is 'dick', which is frankly vanilla, and I believe you're allowed to use on, like, Blue Peter if something goes wrong. In a culture where nearly everything female is still seen as squeam-inducing, and/or weak - menstruation, menopause, just the sheer simple act of calling someone 'a girl' - I love that 'cunt' stands, on its own, as the supreme unvanquishable word. It has almost mystic resonance. It is a cunt - we all know it's a cunt - but we can't call it a cunt. We can't say the actual word. It's too powerful. Like Jews can never utter the Tetragrammaton - an must make do with 'Jehovah', instead.

Our society makes plenty of room for complacency or laziness; we’re rarely surrounded by accountability. We’re also rarely surrounded by sugar-free vanilla lattes, but when I really want one, I somehow find a way to get one.

She smelled of vanilla and strawberries. She tasted of mint. It sounds like fruit salad but the effect was sweet, innocent and fresh.

Three years later, a new girl sits cross-legged on your bed. She tastes like a different flavor of bubblegum than you are used to. She opens up a book that you had to read in high school, and a folded picture of us falls out of chapter three. Now there are two unfinished stories resting in her lap. Inevitably, she asks, and you tell her. You say: I dated her a while back. You don’t say: Sometimes, when I’m holding you, I imagine the smell of her vanilla perfume. You say: She was younger than me. You don’t say: The sixteen summers in her bones warmed the eighteen winters my skin had weathered. You say: It’s nothing now. You don’t say: But it was everything then.

He was remembering the nights he'd sat upstairs with one or both of his boys or with his girl in the crook of his arm, their damp bath-smelling heads hard against his ribs as he read aloud to them from "Black Beauty" or "The Chronicles of Narnia". How his voice alone, its palpable resonance, had made them drowsy. These were evenings, and there were hundreds of them, maybe thousands, when nothing traumatic enough to leave a scar had befallen the nuclear unit. Evenings of plain vanilla closeness in his black leather chair; sweet evenings of doubt between the nights of bleak certainty. They came to him now, these forgotten counterexamples, because in the end, when you were falling into water, there was no solid thing to reach for but your children.

My dirty wife begged for things that would terrify vanilla loving girls. She

I’ve been out with enough girls to know what I want. I know. You and me together? We’re not the same plain vanilla let’s-date-while-we’re-in-high-school, let’s-go-to-prom, let’s-promise-we’ll-talk-in-college relationship. We’re more like those fireworks on the Fourth of July that keep exploding with new bursts every time they’re done. Before we know it, we’ll be in rocking chairs side by side on the porch, holding hands and watching a houseful of great grandchildren chasing blue ghost fireflies on the lawn.

Dear Future Daughter: 1) When you’re at some party, chain smoking on the roof with some strange girl with blue hair and exorbitant large dark eyes, ask her about her day. I promise you, you won’t regret it. Often times you’ll find the strangest of people have the most captivating of stories to tell. 2) Please, never mistake desire for love. Love will engulf your soul, whilst desire will emerge as acid, slowly making it’s way through your veins, gradually burning you from the inside out. 3) No one is going to fucking save you, anything you’ve read or heard otherwise is bullshit. 4) One day a boy is going to come along who’s touch feels like fire and who’s words taste like vanilla, when he leaves you, you will want to die. If you know anything at all, know that it is only temporary. 5) Your mental health comes before school baby, always. If its midnight, and you have an exam the next day but your hands have been shaking for the past hour and a half and you’re not so sure you want to be alive anymore, pull out that carton of Ben and Jerry’s and afterwards, go the fuck to bed. So what if you get a 68% on the exam the next day? You took care of yourself and at the end of the day that will always come before a high test score. To hell with anyone who tells you differently.

She says eating one of them is like getting fucked. Not vanilla-style either, the kind with whips.

My apologies, see, I forgot my manners. I get on the mic ’cause it’s my life. You show off for girls and cameras. You a pop star, not a rapper. A Vanilla Ice or a Hammer. Y’all hear this crap he dumping out? Somebody get him a Pamper. And a crown for me. The best have heard about me. You can only spell “brilliant” by first spelling Bri. You see, naturally, I do my shit with perfection. Better call a bodyguard ’cause you gon’ need some protection, And on this here election, the people crown a new leader. You didn’t see this coming, and your ghostwriters didn’t either. I came here to ether. I’m sorry to do this to you. This is no longer a battle, it’s your funeral, boo. I’m murdering you. On my corner they call me coroner, I’m warning ya. Tell the truth, this dude is borin’ ya. You confused like a foreigner. I’ll explain with ease: You’re just a casualty in the reality of the madness of Bri. No fallacies, I spit maladies, causin’ fatalities, And do it casually, damaging rappers without bandaging. Imagining managing my own label, my own salary. And actually, factually, there’s no MC that’s as bad as me. Milez? That’s cute. But it don’t make me cower. I move at light speed, you stuck at per hour. You spit like a lisp. I spit like a high power. Bri’s the future, and you Today like Matt Lauer. You coward. But you’re a G? It ain’t convincing to me. You talk about your clothes, about your shopping sprees. You talk about your Glock, about your i-c-e. But in this here ring, they all talking ’bout me, Bri!

Even among the other nerds who majored in folklore, Sleeping Beauty is nobody's favorite. Romantic girls like Beauty and the Beast; vanilla girls like Cinderella; goth girls like Snow White. Only dying girls like Sleeping Beauty.

The locker room is so quiet around them. Older girl walks away and Amber has to slowly continue changing her clothes and try not to shake from a more potent blend of confusion and embarrassment than I had yet experienced or imagined or knew to fear.

And yet there is something oddly attractive about the crowded shop window with its piles of boxes and tins, and its Hallowe'en witches in darkest chocolate and colored straw, and plump marzipan pumpkins and maple-candy skulls just glimpsed beneath the half-closed shutter. There was a scent too- a smoky scent of apples and burnt sugar, vanilla and rum and cardamom and chocolate.

Key Lime Pie Smoothie   2 cups non-dairy milk ¼ cup raw cashews 4 Tbsp. lime juice ½ ripe avocado 2 handfuls spinach 1 large ripe frozen banana 2 Tbsp. coconut butter 2 Tbsp. chia seeds ¼ tsp. vanilla extract Zest of one lime Raw honey or other liquid sweetener, to taste

Cassidy is the best girlfriend ever. I’ve dated her for a full two months longer than anyone else. She’s smart and witty and original and can chug a beer faster than most guys I know. On top of that, she is absolutely beautiful. I mean spanktacular. Talk about pure colors. She’s high-definition. Scandinavian blond hair, eyes as blue as fiords, skin like vanilla ice cream or flower petals or sugar frosting—or really not like anything else but just her skin. It makes my hair ache. Of course, she does believe in astrology, but I don’t even care about that. It’s a girl thing. I think of it like she has constellations and fortunes whirling around inside her.

I’m X but Y” always throws someone under the bus. “I’m a girl, but one of those cool girls” emphasizes the default view that girls are not cool. “I’m ace, but I’m kinky and not celibate” is an insult to those who are vanilla or celibate. “I’m ace, but not ace in the boring way that you’re thinking” is still a dart, a subtle reinforcement of all the lessons taught about what it means to be frigid. Celibacy can be eroticized because the supposed restraint implies a rich appetite underneath. After all, Eve was the woman who took a bite out of the apple. It can be interesting to be a lusty broad with a hearty appetite that she is denying. It is not interesting to have no appetite at all. That’s just nothingness.

A breeze, vanilla-scented, nutmeg milk, dark roast of cocoa beans over a slow fire. It isn't magic. Really it isn't. It's just a trick, a game I play. There's no such thing as real magic- and yet it works. Sometimes, it works. Can you hear me? I said. Not in my voice, but a shadow-voice, very light, like dappled leaves. She felt it then. I know she did. Turning, she stiffened; I made the door shine a little, ever so slightly, the color of the sky. Played with it, pretty, like a mirror in the sun, shining it on and off her face. Scent of woodsmoke in a cup; a dash of cream, sprinkle of sugar. Bitter orange, your favorite, 70 percent darkest chocolate over thick-cut oranges from Seville. Try me. Taste me. Test me.

We made close to forty boxes today. Fifteen truffles (still selling well), but also a batch of coconut squares, some sour cherry gobstoppers, some bitter-coated orange peel, some violet creams, and a hundred or so lunes de miel, those little discs of chocolate made to look like the waxing moon, with her profile etched in white against the dark face. It's such a delight to choose a box, to linger over the shape- will it be heart shaped, round, or square? To select the chocolates with care; to see them nestled between the folds of crunchy mulberry-colored paper; to smell the mingled perfumes of cream, caramel, vanilla, and dark rum; to choose a ribbon; to pick out a wrapping; to add flowers or paper hearts; to hear the silky whisssh of rice paper against the lid-

but when the call came from Shirley Pedler to help in organizing the Utah Coalition Against the Death Penalty, she knew she would go out in the world again with her freaky blond hair, blond to everyone’s disbelief—at the age of fifty-four, go out in her denims and chin-length-hanging-down-straight vanilla hair to that Salt Lake world where nobody would ever make the mistake of thinking she was a native Utah lady inasmuch as Utah was the Beehive State. The girls went big for vertical hair-dos, pure monuments to shellac.

Madame hesitated. I could see her natural suspicion at war with the scent that came from the box: the smoky, espresso scent of cacao; the hint of clove; of cardamom; of vanilla; the fleeting aroma of Armagnac- a fragrance like lost time; a bittersweetness like childhood's end.

When she was a girl, and still growing, ravenous, whenever there had been a cake - a sponge cake, dusted with sugar, which Mrs. Hill had conjured up out of eggs and flour and creamy butter - Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; event to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

Recipe for Goodbye From the Kitchen of Lila Reyes Ingredients: One Cuban girl. One English boy. One English city. Preparation: Give Polly her kitchen back and share a genuine smile, from one legitimate baker to another. Ride through the countryside on a vintage Triumph Bonneville. Walk through Winchester, all through town and on the paths you ran. Drink vanilla black tea at Maxwell’s. Eat fish and chips and curry sauce at your friend’s pub. Sleep in fits and bits curled up together on St. Giles Hill. *Leave out future talk. Any form of the word tomorrow. Cooking temp: 200 degrees Celsius. You know the conversion by heart.

Tits. Ass. Cock. I know those words, Mason, and I know you think I’m so deeply prissy and vanilla but I’m actually a big girl, so you can go ahead and use them on me.”… “You want it then?” His mutter was raspy and low and his eyes burned so deep into mine I felt paralyzed before he even spoke. “Fine, Taylor,” he whispered, pressing his hand down hard on my thigh. “You walked in here and the first thing I thought of was how goddamned good you looked and how bad I wanted to rip that dress off those perfect tits of yours. I thought about what you’d look like in those boots and those boots alone and it turned me into a fucking crazy person for a second because I had some very real thoughts about grabbing you, taking you home and fucking you on my bed till I could hear those pretty lips screaming my name. does that get the point across or do you want to hear just how hard and deep I imagined my cock inside you.” Holy fuck. Just like that, panties ruined.

Silver sparkles from inside caught in the air and rolled in the wind past her. She took a deep breath, and it made her stand up straighter. Sugar and vanilla and butter. That relentless scent had been following her around all her life. Sometimes she could see it, like this, but most of the time she felt it. When she was a kid, she could be sitting in class at school, or walking her dog Chester, or in the middle of a dreary violin lesson with her older brother, and the smell would suddenly appear out of nowhere and make her inexplicably restless. Even now, sometimes she would wake up at night and swear someone was baking a cake in the house.

I hold back too and remain like the last-minute toppings of things. My stories are dusted powdered sugar and mango glaze. I can’t tell my friend about the thick, bittersweet fillings of castles and vanilla black tea, or the rich, spongy cake of new friends and songs. I can’t talk about the motorbike wind and green and stone I baked into crusty bread and into the baker.

The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice. Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.

Earlier that morning, Escoffier ad brought up a large bucket of white rose petals, white violets and vanilla orchids that he'd been thinking of creating a dish with. The pâtissier had crystalized some of the flowers, and left him a plate of meringue shells, a handful of vanilla beans and fresh cream. He wanted to create a new dish for Sarah, a sweet, something surprising, something to engage her. She'd been playing Joan of Arc, the virgin saint, a seventeen-year-old girl. It was a role she made famous, difficult at any age, but for a woman in her mid-forties, it was nearly impossible. Escoffier tossed a handful of white rose petals into Rosa's bathwater. The white skin. The white roses. 'The essence of Saint Joan is in shades of white, like shades of innocence.' 'Spun sugar,' he thought. 'Vanilla cream, of course.

The problem with the word "vagina" is that vaginas seem to be just straight-out bad luck. Only a masochist would want one, because only awful things happen to them. Vaginas get torn. Vaginas get "examined.".. No. Let's clear this up right now - I don't actually have a vagina. I never have. I, personally, have a cunt. Cunt is a proper, old, historic, strong word, and it doubles up as the most potent swear word in the English language. Yeah. That's how powerful it is, guys. If I tell you what I've got down there, old ladies and clerics might faint. I like how shocked people are when you say "cunt." Compared to this, the most powerful swear word men have got out of their privates is "dick," which is frankly vanilla. In a culture where nearly everything female is still seen as squeam-inducing and/or weak - menstruation, menopause, just the sheer, simple act of calling someone "a girl" - I love that "cunt" stands on its own, as the supreme, unvanquishable word.

I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and whipped vanilla creme fraiche. I've perfected a new carrot cake, adding candied chunks of parsnips and rum-soaked golden raisins to the cake and mascarpone to the frosting. And my cheeky take on homemade Pop-Tarts will be available in three flavors- blueberry, strawberry, and peanut butter and jelly- and I've even ordered fun little silver Mylar bags to pack them in.

Milk in the pan, couverture, sugar, nutmeg, chili. A coconut macaroon on the side. Comforting, like all rituals; gestures handed down from my mother to me, to Anouk, and maybe to her daughter too, someday in a future too distant to imagine. "Great chocolate," he said, eager to please, cupping the little demitasse in hands best suited to building walls. I sipped mine; it tasted of autumn and sweet smoke, of bonfires and temples and mourning and grief. I should have put some vanilla in, I told myself. Vanilla, like ice cream- like childhood.

Who is Zozie? I ask myself. Those eyes see much farther than dishes to be washed, or a banknote folded under the rim of a plate. Blue eyes are easier to read, and yet the trick of the trade that has served me so often- if not so well- along the years, for some reason fails to work at all with her. Some people are like that, I tell myself. But dark or light, soft-centered or brittle, bitterest orange or rose cream or manon blanc or vanilla truffle, I have no idea whether she even likes chocolate at all, still less her favorite. So- why is it I think that she knows mine?

But there's always time for hot chocolate, made with milk and grated nutmeg, vanilla, chili, brown sugar, cardamom, and 70 percent couverture chocolate- the only chocolate worth buying, she says- and it tastes rich and just slightly bitter on the back of the tongue, like caramel as it begins to turn. The chili gives it a touch of heat- never too much, just a taste- and the spices give it that churchy smell that reminds me of Lansquenet somehow, and of nights above the chocolate shop, just Maman and me, with Pantoufle sitting to one side and candles burning on the orange-box table.

I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate custard. The middle tier would be a vanilla cake filled with a fluffy vanilla mousse and a layer of roasted strawberries. The top tier, designed to be removed whole and frozen for the first anniversary, would be one layer of chocolate cake and one of vanilla with a strawberry buttercream filling. The whole cake would be covered in a layer of vanilla buttercream, perfectly smoothed, and the tiers separated by a simple line of piped dots, looking like a string of pearls.

Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting comes in chocolate or vanilla buttercream, or you can opt for whipped cream. Fillings are either chocolate or vanilla custard, fresh bananas, or strawberries or raspberries in season. For birthday cakes, you can have either flowers or balloons in your choice of colors. For wedding cakes, you can add either fondant or marzipan covering, or either smooth or basket-weave buttercream, in white or ivory, with either pearl-like dots or ribbony swags made of frosting, and fondant faux flowers are extra.

Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.

By the time Herman appears at six thirty, I've done a double batch of my version of an upgraded pinwheel, making a homemade honey oat graham cookie base, a piped swirl of soft vanilla honey marshmallow cream, and a covering of dark chocolate mixed with tiny, crunchy Japanese rice pearls. I've made a test batch of a riff on a Nutter Butter, two thin, crisp peanut butter cookies with a layer of peanut butter cream sandwiched between them. My dad always loved Nutter Butters; he could sit in his office for hours working on briefs, eating them one after another. I figured he would be my best taster, so might as well try them and bring some with me later today. And I've just pulled a new brownie out of the oven: a deep, dark chocolate base with a praline pecan topping, sort of a marriage of brownie and that crispy top layer of a good pecan pie.

When she was a girl, and still growing, ravenous, whenever there had been a cake – a sponge cake, dusted with sugar, which Mrs Hill had conjured up out of eggs and flour and creamy butter – Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; even to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

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.

How was Houston?" I asked as he set me down. Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about." 'What was your favorite bite?" I asked. "Savory or sweet?" he asked, grinning. "Savory first, then sweet," I said, grinning back. "Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not. "That sounds delicious. And the best dessert?" "Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better." "Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans." "That's my girl, the master of combining unusual flavors.

Now into the small ceramic pan I grate the block of couverture. Almost at once the scent rises, the dark and loamy scent of bitter chocolate from the block. At this concentration it is slow to melt; the chocolate is very low in fat, and I will have to add butter and cream to the mixture to bring it to truffle consistency. But now it smells of history; of the mountains and forests of South America' of felled wood and spilled sap and campfire smoke. It smells of incense and patchouli; of the black gold of the Maya and the red gold of the Aztec; of stone and dust and of a young girl with flowers in her hair and a cup of pulque in her hand. It is intoxicating; as it melts, the chocolate becomes glossy; steam rises from the copper pan, and the scent grows richer, blossoming into cinnamon and allspice and nutmeg; dark undertones of anise and espresso; brighter notes of vanilla and ginger. Now it is almost melted through. A gentle vapor rises from the pan. Now we have the true Theobroma, the elixir of the gods in volatile form, and in the steam I can almost see- A young girl dancing with the moon. A rabbit follows at her heels. Behind her stands a woman with her head in shadow, so that for a moment she seems to look three ways- But now the steam is getting too thick. The chocolate must be no warmer than forty-six degrees. Too hot, and the chocolate will scorch and streak. Too cool, and it will bloom white and dull. I know by the scent and the level of steam that we are close to the danger point. Take the copper off the heat and stand the ceramic in cold water until the temperature has dropped. Cooling, it acquires a floral scent; of violet and lavender papier poudré. It smells of my grandmother, if I'd had one, and of wedding dresses kept carefully boxed in the attic, and of bouquets under glass.

Or, as she sits reading the “Uplifting Thoughts” in The Liberty Magazine, the cat will jump into her lap. She will fondle that soft hill of hair and let the warmth of the animal’s body seep over and into the deeply private areas of her lap. Sometimes the magazine drops, and she opens her legs just a little, and the two of them will be still together, perhaps shifting a little together, sleeping a little together, until four o’clock, when the intruder comes home from work vaguely anxious about what’s for dinner. The cat will always know that he is first in her affections. Even after she bears a child. For she does bear a child—easily, and painlessly. But only one. A son. Named Junior. One such girl from Mobile, or Meridian, or Aiken who did not sweat in her armpits nor between her thighs, who smelled of wood and vanilla, who had made soufflés in the Home Economics Department, moved with her husband, Louis, to Lorain, Ohio. Her name was Geraldine. There she built her nest, ironed shirts, potted bleeding hearts, played with her cat, and birthed Louis Junior

What did you just call him?” “Rufus is a stupid name,” she says with a shrug. I choke on air. “Excuse me?” “You heard me. What even is a Rufus anyway?” “A name,” I answer. “A manly name for a manly dog.” “He looks like vanilla ice cream with chocolate sprinkles. It had to be changed.” “You can’t just change a dog’s name. He’s eight months old. He likes his name. He knows it.” “Does he?” she asks, arching a brow. Jesus, she looks so much like her mother right now it’s almost scary. “Rufus.” I whistle. “Come here boy.” He lets out a whimper, but stays rooted in place, his eyes trained on the girl with the snacks. “Sprinkles, come.” Priss points to the floor. That traitor rises to all fours, looking more regal than Queen Elizabeth herself as he marches to her side. Man’s best friend, my ass. “Good boy,” she says, stuffing another treat into his mouth. “Sprinkles, sit.” He sits. “Shake,” she says, holding out her hand for his paw. “You taught him all of that in less than two hours?” “Uh-huh. Wasn’t hard. I watched some dog training videos.” “Let me guess, YouTube?” She grins. “Well, it worked.” “I see that.” “So…Sprinkles?” She steeples her hands in front of her face, poking out her lip for added drama. And that, ladies and gentlemen, is the story of how my beast of a dog became a pansy.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

Zozie was still watching me with that patient half-smile, as if she expected me to say something more. When I didn't, she simply shrugged and held out a dish of mendiants. She makes them as I do myself: the chocolate thin enough to snap but thick enough to satisfy; a generous sprinkle of fat raisins; a walnut, an almond; a violet; a crystallized rose. "Try one," she said. "What do you think?" The gunpowder scent of chocolate arose from the little dish of mendiants, smelling of summer and lost time. He had tasted of chocolate when I first kissed him; and the scent of damp grass had come from the ground where we had lain side by side; and his touch had been unexpectedly soft, and his hair like summer marigolds in the dying light- Zozie was still holding out the dish of mendiants. It's made of blue Murano glass, with a little gold flower on the side. It's only a bauble, and yet I'm fond of it. Roux gave it to me in Lansquenet, and I have carried it with me ever since, in my luggage, in my pockets, like a touchstone. I looked up and saw Zozie looking at me. Her eyes were a distant, fairytale blue, like something you might see in dreams. "You won't tell anyone?" I said. "Of course not." She picked up a chocolate between delicate fingers and held it out for me to take. Rich, dark chocolate, rum-soaked raisins, vanilla, rose, and cinnamon... "Try one, Vianne," she said with a smile. "I happen to know they're your favorites.

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

Again she heard that crackling hiss, and her nose filled with the smell of burning sugar. It was stronger this time, a sweet, dense cloud of perfume. Suddenly, she was back at the Menagerie, a thick hand grasping her wrist, demanding. Inej had gotten good at anticipating when a memory might seize her, bracing for it, but this time she wasn’t prepared. It came at her, more insistent than the wind on the wire, sending her mind sprawling. Though he smelled of vanilla, beneath it, she could smell garlic. She felt the slither of silk all around her as if the bed itself were a living thing. Inej didn’t remember all of them. As the nights at the Menagerie had strung together, she had become better at numbing herself, vanishing so completely that she almost didn’t care what was done to the body she left behind. She learned that the men who came to the house never looked too closely, never asked too many questions. They wanted an illusion, and they were willing to ignore anything to preserve that illusion. Tears, of course, were forbidden. She had cried the first night. Tante Heleen had used the switch on her, then the cane, then choked her until she’d passed out. The next time, Inej’s fear was greater than her sorrow. She learned to smile, to whisper, to arch her back and make the sounds Tante Heleen’s customers required. She still wept, but the tears were never shed. They filled the empty place inside her, a well of sadness where, each night, she sank like a stone. The Menagerie was one of the most expensive pleasure houses in the Barrel, but its customers were no kinder than those who frequented the dollar houses and alley girls. In some ways, Inej came to understand, they were worse. When a man spends that much coin, said the Kaelish girl, Caera, he thinks he’s earned the right to do whatever he wants. There were young men, old men, handsome men, ugly men. There was the man who cried and struck her when he could not perform. The man who wanted her to pretend it was their wedding night and tell him that she loved him. The man with sharp teeth like a kitten who had bitten at her breasts until she’d bled. Tante Heleen added the price of the blood-speckled sheets and the days of work Inej missed to her indenture. But he hadn’t been the worst.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

As you know from our trips to Belmont Park in San Diego, I can scream like a girl when required.” he said. Angie laughed then she grabbed him by the face and planted a kiss on the lips so fierce, Mel wondered if it was Angie’s way of putting a lip-lock protective spell on her man. She hoped it was and she hoped it worked.

Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie. It's covered in a smooth expanse of ivory fondant decorated with what appear to be natural branches of pale green dogwood but are actually gum paste and chocolate, and with almost-haphazard sheer spheres of silvery blown sugar, as if a child came by with a bottle of bubbles and they landed on the cake. On the top, in lieu of the traditional bride and groom, is a bottle of Dexter's favorite Riesling in a bow tie and a small three-tier traditional wedding cake sporting a veil, both made out of marzipan. It took me the better part of the last three weeks to make this cake. Not to mention the loaves of banana bread, the cellophane bags of pine nut shortbread cookies, and the little silver boxes of champagne truffles in the gift bags. And the vanilla buttermilk panna cottas we're serving with balsamic-macerated berries as the pre-dessert before the cake. And the hand-wrapped caramels and shards of toffee and dark-chocolate-covered candied ginger slices that will be served with the coffee.

I'm going to explode," my dad says, rubbing his stomach gleefully. He's just put down a massive sandwich piled with corned beef, pastrami, chopped liver, and Swiss cheese, with a slide of crispy onion strings and a vanilla malt. "Tilt," I say, making the time-out signal with my hands. I managed to get three-quarters of the way through a turkey club with no tomatoes and Thousand Island instead of mayo, with a pile of extra-crispy fries and a chocolate phosphate. Not to mention the bucket of pickles, and the soup, chicken with kreplach and noodles for him, sweet-and-sour cabbage for me.

At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she said, clapping her hands together again. I handed her one of the red velvet cupcakes that I'd made in the old-fashioned style, using beets instead of food coloring. I'd had to scrub my fingers raw for twenty minutes to get the crimson beet stain off them, but the result was worth it: a rich chocolate cake cut with a lighter, nearly unidentifiable, earthy sweetness, and topped with cream cheese icing and a feathery cap of coconut shavings. For Ogden, I selected a Moroccan vanilla bean and pumpkin spice cupcake that I'd been developing with Halloween in mind. It was not for the faint of heart, and I saw the exact moment in Ogden's eyes that the dash of heat- courtesy of a healthy pinch of cayenne- hit his tongue, and the moment a split-second later that the sugary vanilla swept away the heat, like salve on a wound. "Oh," he said, after swallowing. He looked at me, and I could see it was his turn to be at a loss for words. I smiled. Louise, on the other hand, was half giggling, half moaning her way through a second cupcake, this time a lemonade pound cake with a layer of hot pink Swiss meringue buttercream icing curling into countless tiny waves as festive and feminine as a little girl's birthday tiara. "Exquisite!" she said, mouth full. And then, shrugging in her son's direction, her eyes twinkling. "What? I didn't eat lunch.

The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the cake contest, but the top is a new one. An almond cake with a whipped honey caramel filling and a layer of thinly sliced spiced poached pears, with vanilla buttercream. The whole cake will get a smooth white fondant coating, and then a detailed lace pattern hand-piped with white royal icing. They've opted out of toppers, so I've made some simple wildflowers out of gum paste, colored with the powdered food colors to look incredibly real.

She reached for a bottle on the counter behind Eleanor and rubbed a drop of vanilla behind each of the girl's ears.

When Huy was young, his classmates called him "wee wee” because of an unfortunate linguistic coincidence that shaped the part of him that constructs identity beneath a title. When he dwelled on the identity that his name began constructing for him in childhood, a loud American Schoolyard memory of boys and girls yelling "wee wee" at him was dominant, within a mental file full of similar confusion that came back to him as obnoxious, repetitive shaming.

Clever girl, he thought, looking at her, purposefully taking his time, and slowly catching a whiff of the inebriating perfume of her long and wavy dark-brown hair. Her delicate scent reminisced of vanilla-infused hyacinth. He smiled and, although he was greatly tempted to move to first base, he felt it might push things a bit too fast.

He’s the clean-cut Kingsley. The star child with obviously handsome features and a welcoming smile that draws people to him. Dark hair and striking blue eyes. Tall with solid muscle. Perfectly put together and every girl’s dream husband. If only my favorite flavor was vanilla.

I know what easy gets a girl. The easy way produces cherry pies that taste like cardboard. There is no love in that path.

I want you, chula,” I say, my voice hoarse. She presses against my erection, the pleasure/pain almost unbearable. But when I start to pull her panties down, she stills my hand and pushes it away. “I…I’m not ready for that. Alex, stop.” I move off her and sit back in the seat, waiting for my body to cool down. I can’t look at her as she adjusts her straps, covering her body again. Shit, I went too fast. I told myself not to get too excited, to keep my wits when I’m with this girl. Raking my hand through my hair, I let out a slow breath. “I’m sorry.” “No, I’m sorry. It’s not your fault. I urged you on and you have every right to be pissed off. Listen, I just got out of a relationship with Colin and I’ve got a lot of stuff going on at home.” She puts her face in her hands. “I’m so confused.” She grabs her purse and opens the door. I follow her, my black shirt open and flying in the wind behind me like a vampire’s cape. Either that or the grim reaper’s. “Brittany, wait.” “Please…open the door to the garage. I need my car.” “Don’t go.” I press the keypad code. “I’m sorry,” she says once more. “Stop sayin’ that. Listen, no matter what happened, I’m not with you just to get into your pants. I got carried away with the way we clicked tonight, your vanilla scent that I wanted to keep inhalin’ forever and…shit, I really messed this up, didn’t I?” Brittany climbs inside her car. “Can we take it slow, Alex? This is going way too fast for me.” “Yeah,” I say, nodding. I keep my hands in my pockets, resisting the urge to pull her out of the car. And dammit if Brittany doesn’t drive away.

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

Oh, it’s on now,” he growls and spins around, bending at the waist so he can toss Emily over his shoulder. Emily protests, smacking his back, but she’s suddenly serious, if the look on her face is any indication. “Put me down, Matt,” she cries. Logan jumps to his feet, and he yells for Matt to put her down, too. Matt’s still laughing, though, and he has no idea how serious they are. “Matt!” Paul yells. The room goes quiet, and Matt spins around with Emily still over his shoulder to face Paul. “Put her down before you hurt her,” he says calmly but forcefully. Logan takes Emily from Matt and lowers her to her feet. “Sorry,” Emily says sheepishly. “What’s wrong?” Matt asks. He’s suddenly serious, despite the icing that’s all over his face. Reagan is wearing some, too, and they all look ridiculous. “Did I hurt you?” he asks Emily. Emily hangs her head a little and then looks up at Logan like she’s asking for permission. She signs and talks to him at the same time. “Should we tell them?” she asks. But she’s grinning. Logan smiles, too, and nods. Emily takes a deep breath. “You’re not sick, are you?” Matt asks, and I can see the love he has for both his brothers’ girls in his eyes. And, honestly, it makes me love him even more. Emily shakes her head. She jerks a thumb toward Logan. “Your brother knocked me up,” she says. The room goes silent. Completely silent. You could have heard a pin drop. “What?” Matt asks, looking from Logan to Emily and back. He has icing all over himself, yet he’s suddenly so serious. He points to Emily’s belly. “You’re pregnant?” he whispers. Emily laughs and nods. “We’re pregnant!” she cries. “So no more tossing her over any shoulders,” Logan warns, glaring at all his brothers. They’re getting to their feet, one by one. Suddenly, Matt jerks Emily toward him and wraps his arms around her. “I’m so happy for you,” I hear him say softly as he swings her around. She giggles and holds him close to her, patting his back. Matt sets her back from him and looks down at her belly. “You’re going to be the best mom ever, Em,” he says. “I hope so,” she says quietly, laying a hand on her belly. The rest of the brothers come forward to congratulate them, and they rub Logan’s head and jab him in the side, while Emily gets lots of soft hugs. “Maybe she’ll be born perfect like her dad,” she says. She worries her lower lip. “Or fucking gifted like you,” Matt says vehemently. Emily sniffs and smiles at him, a watery grin. “There’s just one thing I want to know,” Matt says. He wraps an arm around Emily’s shoulders and looks down at her. I flinch when I see what he’s about to do, but she does kind of deserve it. His hand inches toward the countertop and he snags a cupcake. “Is the baby going to like chocolate or vanilla?” He brings it up and crams it into Emily’s startled face. She sucks in a jerky breath. “Booyah!” Matt cries, and he runs away from Emily.

She hates herself a little for it. Zoey can smell him now, an acrid tang of body odor mixed with the last tinges of vanilla that all the clothes are washed in. The scent makes her want to vomit. “Pretty,

Girl’s vanilla. Problem is, I’ve never considered that a bad quality when it comes to her.

I was sick of boyfriends looking at me weirdly when I told them what I liked in the bedroom. I thought it was girls who were supposed to be vanilla?

Even among the other nerds who majored in folklore, Sleeping Beauty is nobody’s favorite. Romantic girls like Beauty and the Beast; vanilla girls like Cinderella; goth girls like Snow White. Only dying girls like Sleeping Beauty.

Vanilla and honey. Sweet and soft. Just like the girl I knew I was falling for, hard and fast.

He was remembering the nights he’d sat upstairs with one or both of his boys or with his girl in the crook of his arm, their damp bath-smelling heads hard against his ribs as he read aloud to them from Black Beauty or The Chronicles of Narnia. How his voice alone, its palpable resonance, had made them drowsy. These were evenings, and there were hundreds of them, maybe thousands, when nothing traumatic enough to leave a scar had befallen the nuclear unit. Evenings of plain vanilla closeness in his black leather chair; sweet evenings of doubt between the nights of bleak certainty. They came to him now, these forgotten counterexamples, because in the end, when you were falling into water, there was no solid thing to reach for but your children.

Great writers and my mom never used food as an object. Instead it was a medium, a catalyst to mend hearts, to break down barriers, to build relationships. Mom's cooking fed body and soul. She used to quip, "If the food is good, there's no need to talk about the weather." That was my mantra for years---food as meal and conversation, a total experience. I leaned my forehead against the glass and thought again about Emma and the arrowroot. Mom had highlighted it in my sophomore English class. "Jane Fairfax knew it was given with a selfish heart. Emma didn't care about Jane, she just wanted to appear benevolent." "That girl was stupid. She was poor and should've accepted the gift." The football team had hooted for their spokesman. "That girl's name was Jane Fairfax, and motivation always matters." Mom's glare seared them. I tried to remember the rest of the lesson, but couldn't. I think she assigned a paper, and the football team stopped chuckling. Another memory flashed before my eyes. It was from that same spring; Mom was baking a cake to take to a neighbor who'd had a knee replacement. "We don't have enough chocolate." I shut the cabinet door. "We're making an orange cake, not chocolate." "Chocolate is so much better." "Then we're lucky it's not for you. Mrs. Conner is sad and she hurts and it's spring. The orange cake will not only show we care, it'll bring sunshine and spring to her dinner tonight. She needs that." "It's just a cake." "It's never just a cake, Lizzy." I remembered the end of that lesson: I rolled my eyes----Mom loathed that----and received dish duty. But it turned out okay; the batter was excellent. I shoved the movie reel of scenes from my head. They didn't fit in my world. Food was the object. Arrowroot was arrowroot. Cake was cake. And if it was made with artisan dark chocolate and vanilla harvested by unicorns, all the better. People would crave it, order it, and pay for it. Food wasn't a metaphor---it was the commodity---and to couch it in other terms was fatuous. The one who prepared it best won.

She reached for a bottle on the counter behind Eleanor and rubbed a drop of vanilla behind each of the girl's ears. Eleanor raised her shoulders like it tickled. "Why do you always do that? I smell like a Strawberry Shortcake doll." "I do it," her mom said, "because it's cheaper than perfume, but it smells just as good." Then she rubbed some vanilla behind her own ears and laughed.

I sank into the kiss, not overtaking his mouth like I normally do, but allowing a kiss like a normal boy and girl, not domme and slave. Sometimes, especially as a prelude to a kinky scene, a little vanilla is needed to spice things up.

You make me self-conscious when you look at me like that.” “Like what?” “Like I’m a warm triple chocolate brownie with a side of vanilla ice cream, and you’re on a strict no-sugar diet.” ... “Is... um, is the other girl a brownie, too?” “She’s a peanut M&M at best.

When she was a girl, and still growing, ravenous, whenever there had been a cake—a sponge cake, dusted with sugar, which Mrs. Hill had conjured up out of eggs and flour and creamy butter—Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; even to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

wondering what had happened to her vanilla husband who thought it was kinky if they did it in the guest room.

He found Levon in the second studio on the right, talking with a delectable pastry of a girl standing at the top of a ladder. She was wearing a very short plaid skirt that made her look like a naughty Catholic schoolgirl. She reminded him of a cannoli, a voluptuous vanilla cream filling stuffed into a soft golden crust.

vanilla tears were making their way down the rippled orange cone on to the little girl’s fingers.

Are you all drinking that straight?” I asked as I took a seat. “I’m normally a mixed drink girl,” Paige said. “But this is surprisingly good.” She handed me the bottle, and I inspected the label, it was vanilla cupcake flavored vodka. “What the hell?” I chuckled.

Kelly and I saw a future (otherwise known as the sixth grade) in which we would remain invisible and unchanged while around us other girls suddenly bloomed. In Kelly's version, the girls burst, blousy peonies after the first hot summer night. In mine, after seven days and seven nights of rain, these girls became dandelions while we remained green clumps of crabgrass. Kelly and I knew what we needed. Lips that looked pink, wet, and just licked. Sally Campbell's lips had started to look that way at the beginning of fifth grade. Sally was pretty, and pretty girls were always ahead of the rest of us. Sally's lips and also her mouth smelled of strawberry bubblegum. Kelly and I were jealous of both the shine and the scent. In order to make us feel better, I told Kelly that the word "Sally" tasted of pumpkins, without the brown sugar or the cinnamon. Just a squash. Sally, nonetheless, set the example for us. Lips that could be seen from across the classroom we understood were desirable, and gloss for them has to be our first acquisition. Kelly begged her mother, Beth Anne, and then resorted to a promise of future weight loss for a shade of pink called Flamingo Paradise, which Beth Anne picked out for her. Beth Anne, at the time, didn't pay attention to Kelly. Beth Anne completely ignored the fact that her only daughter had asked her for lip gloss, strawberry-bubblegum-flavored. Flamingo Paradise was lipstick, the kind that my grandmother Iris wore. It went on creamy but soon became cracked and dry. The only flavor it gave to our lips was something that also belonged to Iris: talcum powder mixed with a crushed vanilla cream wafer.

She read stuff as fast as he could give it to her. And when she handed it back to him the next morning, she always acted as if she were handing him something fragile. Something precious. You wouldn’t even know that she touched the comics except for the smell. Every book Park lent her came back smelling like perfume. Not like the perfume his mom wore. (Imari.) And not like the new girl; she smelled like vanilla.

Every table is sprinkled with rose petal confetti; every place is set with a single chocolate and rosewater cupcake with swirls of pink icing, each of them topped with a frosted cinquefoil (beloved daughter) flower. Pink balloons bounce and bob against the ceiling and a vast array of cakes of every variety crowd the counter: chocolate and pistachio cream, vanilla and elderflower, red velvet, passion fruit and pear, white frosted layer cake.

make sure you get the one that is numbered with your special couple number. Trust me, you boy/boy couples out there would not want to get a gift with bath bombs and girl massagers. You'd prefer the one meant for you with flavored lube and special toys like vibrating butt plugs or an autographed DVD from a premier gay porn studio. And for you straight couples—I'm sorry—we have vanilla pudding

Not only do we harbor patriarchal indifference to uniquely female suffering, but additionally, most of us are ignorant of the horrible cruelty inherent in factory farming. It is easy to buy a bucket of chicken or a carton of vanilla yogurt without even knowing about the females whose sad lives lie behind these unnecessary products. It is easy to forget that mozzarella and cream come from a mother’s munificence—mothers who would have desperately preferred to tend their young, and to live out their lives with a measure of freedom and comfort—or not to be born at all. Most consumers are unaware of the ongoing, intense suffering and billions of premature deaths that lurk behind mayonnaise and cream, cold cuts and egg sandwiches. Even with the onset of contemporary animal advocacy, and the unavoidability of at least some knowledge of what goes on in slaughterhouses and on factory farms, most of us choose to look away—even feminists. Collectively, feminists remain largely unaware of the well-documented links between the exploitation of women and girls, and the exploitation of cows, sows, and hens.

Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.

Debbie’s Delicious Christmas Cookies Cookies – Ingredients List #1: 2-1/2 cups flour 1 cup white sugar ¼ tsp. salt 1 tsp. baking soda 2 tsp. cream of tartar *Mix dry ingredients in large bowl   Cookies – Ingredients List #2: 1 cup butter, softened 2 eggs 1 tsp. vanilla *Mix wet ingredients Directions: Preheat oven to 350 degrees Mix both wet and dry ingredients together. (You can also refrigerate dough so it “firms up.”) Roll cookie dough on floured surface.  Cut with cookie cutters. Place cookies on ungreased cookie sheet. Bake for 6 – 10 minutes (depending on thickness)  *You can add more flour if the mixture seems “doughy” Frosting ½ cup solid vegetable shortening ½ cup softened butter (not melted) 1 tsp. vanilla 4 cups powdered sugar 2 tbsp. milk food coloring Cream butter & shortening Add vanilla Slowly add sugar Add milk Beat on high until fluffy.  (This recipe will test your mixer.  I recommend using a heavy-duty mixer, but it is not required.  Just keep an eye on the mixer so it doesn’t overheat.) *You can also add a little extra milk, a tablespoon at a time. Separate frosting into bowls.  Add drops of food coloring until color desired is achieved. Frost cooled cookies.  Decorate with sprinkles, etc.

Preheat oven to 375’. In an ungreased 9 X 13 glass pan, sift the following: 3 cups flour 2 teaspoons baking soda 2 cups sugar 6 tablespoons cocoa ¾ teaspoon salt Make three holes in the center of the dry ingredients – (use the back of a spoon) Put ¾ cup vegetable oil in the center hole. 2 teaspoons vanilla in one hole. 2 tablespoons vinegar in the last hole. Pour 2 cups water over the top and stir with a fork, reaching into the corners, until the batter shows no traces of flour. This is why it’s nice to use the glass pan, so you can see every last drop. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out dry. Cool completely before frosting. Chocolate Frosting: ½ cup butter 2/3 cups cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla Melt butter in a medium-sized saucepan over medium heat. As soon as it is completely melted, remove from heat. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting. Blessings.