Vanilla Love Quotes

It’s not that we have to quit this life one day, it’s how many things we have to quit all at once: holding hands, hotel rooms, music, the physics of falling leaves, vanilla and jasmine, poppies, smiling, anthills, the color of the sky, coffee and cashmere, literature, sparks and subway trains... If only one could leave this life slowly!

Unwrapping the paper carefully so it doesn’t tear, I find a beautiful red leather box. Cartier. It’s familiar, thanks to my second-chance earrings and my watch. Cautiously, I open the box to discover a delicate charm bracelet of silver, or platinum or white gold—I don’t know, but it’s absolutely enchanting. Attached to it are several charms: the Eiffel Tower, a London black cab, a helicopter—Charlie Tango, a glider—the soaring, a catamaran—The Grace, a bed, and an ice cream cone? I look up at him, bemused. “Vanilla?” He shrugs apologetically, and I can’t help but laugh. Of course. “Christian, this is beautiful. Thank you. It’s yar.” He grins. My favorite is the heart. It’s a locket. “You can put a picture or whatever in that.” “A picture of you.” I glance at him through my lashes. “Always in my heart.” He smiles his lovely, heartbreakingly shy smile. I fondle the last two charms: a letter C—oh yes, I was his first girlfriend to use his first name. I smile at the thought. And finally, there’s a key. “To my heart and soul,” he whispers.

Eighteen luscuios scrumpitous flavors, Chocolate,Lime and Cherry Coffee,Pumpkin, Fudge-Banana, Caramel Cream and boysenberry. Rocky Road and Toasted Almond, Butterscotch,Vanilla Dip, Butter Brinkle, Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard. Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground.

You smell of winter dew at the first crack of dawn and when you use your power it feels like being submerged in the most intoxicating vanilla cream that I lose myself in it every time and … and you were beautiful,‟ he blurted out, catching us both by surprise. But he went on, ignoring the fact that my hand was still slipping. „So stunning in that dress the other night I could hardly look at you it hurt so much. You are the thing I dread in myself, Violet, because … I love you so much that I can‟t trust myself. I‟d die for you, give up all my power for you, I‟d give my soul in an instant, even if it meant I had to spend eternity in torment - just for one moment with you as mine. Wanting you consumes me. I dread you because I know the risk but I‟m so selfish I want you anyway. I‟d take you even though it could kill you

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.

Out of love I made you a cake. Also out of milk, eggs, flour, sugar, and vanilla.

I cover up with her black blankets, but I smell like vanilla, and the woods, and trouble. And I kind of love it.

I love you more than applesauce, than peaches and a plum, than chocolate hearts and cherry tarts and berry bubblegum. I love you more than lemonade and seven-layer cakes, than lollipops and candy drops and thick vanilla shakes. I love you more than marzipan, than marmalade on toast, oh, I love pies of any size, but I love YOU the most.

We had a great friendship, good sex, a shared passion for the dinosaur room at the Museum of Natural History and Haagen-Daz French Vanilla ice cream. But love is more than the sum of its parts, isn't it?

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.

She smiles and snuggles into me as we wait for our table. I inhale her scent. Vanilla and something else. Something different. Smokey almost. Sexy. It drives me crazy with need and I have to move away while I can.

I want to have slow, sappy vanilla sex for a change.” “I think it’s called making love,” Roman said, nudging Luke’s nose with his own. “Yeah,” Luke murmured, grinning against Roman’s lips. “Let’s make love.” “Let’s,” Roman said and kissed his sweet lips, greedy and possessive. No one will take you away from me. No one. Let them try.   The

Pink reminds me of my love for dance. My youth. The innocence of being young. Tutus. Strawberry frosting on a vanilla cake (my favorite). And lipstick. I love lipstick. It also reminds me that I should take pride in my feminine traits, in being a woman. There is nothing remotely wrong with enjoying femininity. Curves. Hips. Lips. Empathy. Vulnerability. Sensuality. Patience. Intuition.

And I did,” Alex said. “I let her go. Because I did love her, and I did want her to be happy.” Hart, Megan (2015-03-01). Vanilla (Kindle Location 4400). MIRA. Kindle Edition.

The sex was so passionate it bordered on violence. It was not vanilla. It was passion as suffering

I think it was Alfred Hitchcock who said 90 percent of successful moviemaking is in the casting. The same is true in life. Who you are exposed to, who you choose to surround yourself with, is a unique variable in all of our experiences and it is hugely important in making us who we are. Seek out interesting characters, tough adversaries and strong mentors and your life can be rich, textured, highly entertaining and successful, like a Best Picture winner. Surround yourself with dullards, people of vanilla safety and unextraordinary ease, and you may find your life going straight to DVD.

Vanilla lily Meaning: Ambassador of love Sowerbaea juncea | Eastern Australia Perennial with edible roots found in eucalyptus forests, woodlands, heaths, and sub-alpine meadows. Grass-like leaves have a strong scent of vanilla. Flowers are pink-lilac to white, papery, with sweet vanilla perfume. Resprouts after fire.

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.

In the end, only three things matter. How much you loved, how gently you lived and how gracefully you let go of that which is not meant for you.

This was like discovering your vanilla cupcake had a chocolate fudge center.

Now tell me, briefly, what the word ‘homosexuality’ means to you, in your own words." "Love flowers pearl, of delighted arms. Warm and water. Melting of vanilla wafer in the pants. Pink petal roses trembling overdew on the lips, soft and juicy fruit. No teeth. No nasty spit. Lips chewing oysters without grimy sand or whiskers. Pastry. Gingerbread. Warm, sweet bread. Cinnamon toast poetry. Justice equality higher wages. Independent angel song. It means I can do what I want.

This is my heart, says the warm sugar on my lips and the salt and spice on his. This is my heart, says the warm sugar of the vanilla. This is the inside of me, murmurs the cinnamon. This is everything that hurts, confesses the bright edge of chili powder, and everything I miss and everything I hope for. This is everything I do not say but that I hold in me whispers that breath of salt at the end. This is my hidden heart of color and sugar the things you might miss if I did not show you they were there.

Someone knocked on the back door. He push back the chair and had to pause. The wolf was angry that someone had breached his sanctuary. Not even his pack had been brave enough the past few days to approch him in his home. By the time he stalked into the kitchen, he had it mostly under control. He jerked open the back door and expect to see one of his wolves. But it was Mercy. She didn't look cheerful—but then, she seldom did when she had to come over and talk to him. She was tough and independent and not at all happy to have him interfere in any way with that independence. It had been a long time since someone had bossed him around the way she did—and he liked it. More than a wolf who'd been Alpha for twenty years ought to like it. She smelled of burnt car oil, Jasmine from the shampoo she'd been using that month, and chocolate. Or maybe that last was the cookies on the plate she handed him. "Here," she said stiffly. And he realize it was shyness in the corner of her mouth. "Chocolate usually helps me regain my balance when life kicks me in the teeth." She didn't wait for him to say anything, just turned around and walked back to her house. He took the cookies back to the office with him. After a few minutes, he ate one. Chocolate, thick and dark, spread across his tongue, it's bitterness alleviated by a sinfull amount of brown sugar and vanilla. He'd forgotten to eat and hadn't realized it. But it wasn't the chocolate or the food that made him feel better. It was Mercy's kindness to someone she viewed as her enemy. And right at that moment, he realized something. She would never love him for what she could do for her. He ate another cookie before getting up to make himself dinner.

I don’t want to wipe out rage and make space for a kind of vanilla love, infused with artificial sweetener. But I can consider love grown and harvested from rage. Rage repeats itself like a heartbeat marking suffering accumulated over a lifetime. Is love present and knocking in a rageful way?

I had avoided writing about love. I had never sensed that rush and buzz that comes with love, the release into the brain of body chemicals, pheromones and dopamine - the taste of love to which I was becoming addicted, his spearminty tongue when we kissed, his male sweat, the outdoor vanilla tang of his semen.

I may know how to nudge a man toward proposing, or how to hearten a tired mother. I may know who needs the sugar of violet pan dulce. But I don't know how to fold my heart into dough or lace vanilla sugar with my secrets. I don't know how to sprinkle a little of what is in me, like the color of the nonpareils.

Look at you, with freshly baked muffins, and I’m the one dressed like a 1950s housewife,” said Madeline. “I love the idea of baking, but then I can’t seem to make it a reality, I never seem to have all the ingredients. How do you manage to have all that flour and sugar and, I don’t know, vanilla extract?” “Well,” said Jane, “I buy them. From this place called a supermarket.” “I suppose you make a list,” said Madeline. “And then you remember to take the list with you.” Jane saw that Madeline’s feelings about Jane’s baking were similar to Jane’s feelings about Madeline’s accessories: confused admiration for an exotic behavior.

It looks like fallen petals, and it looks like rain. It looks like the sounds the birds make at dawn. It looks like the aisle of grocery stores when a song I love suddenly begins to play overhead, and I cannot help but dance a little dance. It looks like a sigh, a kiss, an unmade bed. It looks like Cheerios in a white bowl with a bit of silence on the side. It looks like a plain vanilla cupcake in white paper, a dance with the wind, pink toenails, warm socks. It looks like a fire against the cold of winter, and a deep lake cool against a summer sky. It looks like chick flicks, books that make you cry, and all the candles blown out on the first try.

Within five minutes of leaving the reunion, I'd undone the double wrapping and eaten all six rugelach, each a snail of sugar-dusted pastry dough, the cinnamon-lined chambers microscopically studded with midget raisins and chopped walnuts. By rapidly devouring mouthful after mouthful of these crumbs whose floury richness - blended of butter and sour cream and vanilla and cream cheese and egg yolk and sugar - I'd loved since childhood, perhaps I'd find vanishing from Nathan what, according to Proust, vanished from Marcel the instant he recognized "the savour of the little madeleine": the apprehensiveness of death. "A mere taste," Proust writes, and "the word 'death' ... [has] ... no meaning for him." So, greedily I ate, gluttonously, refusing to curtail for a moment this wolfish intake of saturated fat, but, in the end, having nothing like Marcel's luck.

I loved Anne, and I could tell you I loved her like I never loved any other woman, but all that means is that everyone you love, you love differently. More, less, sane or not, every time you fall in love it’s never the same. What I can say is that I fell for her, hard, Hart, Megan (2015-03-01). Vanilla (Kindle Locations 4342-4343). MIRA. Kindle Edition.

One day you’ll know what love truly is, it’s the sour and the sweet. And I know the sour, which allows me to appreciate the sweet.

Butterfield Blues Band, Vanilla Fudge...

He shrugged. “It’s a good saying. Not if. When. That’s life. Not if you die. When. Not if you fall in love. When. Not if you get your heart broken. When.

Love comes in many flavors. Most people start out with vanilla and chocolate and work their way up to rum raisin but that doesn't mean that’s the only way to do it.

He didn't know her name, didn't know anything about her except that she dreamed of Rome and smelled like violets. And that she tasted like vanilla cream.

It’s a good saying. Not if. When. That’s life. Not if you die. When. Not if you fall in love. When. Not if you get your heart broken. When.

Endless love and voluptuous appetite pervaded this stifling nave in which settled the ardent sap of the tropics. Renée was wrapped in the powerful bridals of the earth that gave birth to these dark growths, these colossal stamina; and the acrid birth-throes of this hotbed, of this forest growth, of this mass of vegetation aglow with the entrails that nourished it, surrounded her with disturbing odours. At her feet was the steaming tank, its tepid water thickened by the sap from the floating roots, enveloping her shoulders with a mantle of heavy vapours, forming a mist that warmed her skin like the touch of a hand moist with desire. Overhead she could smell the palm trees, whose tall leaves shook down their aroma. And more than the stifling heat, more than the brilliant light, more than the great dazzling flowers, like faces laughing or grimacing between the leaves, it was the odours that overwhelmed her. An indescribable perfume, potent, exciting, composed of a thousand different perfumes, hung about her; human exudation, the breath of women, the scent of hair; and breezes sweet and swooningly faint were blended with breezes coarse and pestilential, laden with poison. But amid this strange music of odours, the dominant melody that constantly returned, stifling the sweetness of the vanilla and the orchids' pungency, was the penetrating, sensual smell of flesh, the smell of lovemaking escaping in the early morning from the bedroom of newlyweds.

And though our relationship had many layers, they weren’t separate. Like my feelings for him weren’t kept in a neat little box beside the one where our friendship was. We swirled together. Like chocolate and vanilla soft serve, like ketchup and mustard on a burger. Our friendship was better because of our love. Our love was better because it blossomed out of friendship.

I wonder, just for a second, how it will taste on Gael's tongue, the cinnamon and chile en polvo laced into our vanilla cake, the spice a little like what he adds to his family's tamales.

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.

So you reach this moment where finally, finally, it all shifts, you find a way to open up your hands and let go. When what used to matter stops breaking you so fucking hard; when you accept that empty place in your heart will always be there because only one person can fill it, and you get up anyway because goddamn it, one person who does not love you enough should never make you incapable of moving forward.

Could it really be so easy? Could someone who’d almost slipped through my fingers be within my grasp again—just like that? Maybe that’s the thing about real love...it comes easier than the kind you have to break yourself for.

He kisses me, the taste of sugar on my lips, and salt and spice on his. This is my heart, says the warm sugar of the vanilla. This is the inside of me, murmurs the cinnamon. This is everything that hurts, confesses the bright edge of chili powder, and everything I miss and everything I hope for. This is everything I do not say but that I hold in me, whispers that breath of salt at the end. This is my hidden heart of color and sugar, the things you might miss if I did not show you they were there.

In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake. "Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big. "Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.

1 teaspoon vanilla extract 1 2/3 cup sugar 3 eggs I love him 3/4 cup butter or margarine (softened) but I’m not 'in love' with him 1/2 cup cream (unsweetened) 1 cup all-purpose flour we're getting married 2/3 cup cocoa tomorrow 1/4 cup baking powder (beat until blended)

My smell stays with you? I ruined you…for what?” “Your smell keeps me going all the time. I’m in a clutch game or at practice and it’s full count? Your cloves and vanilla scent calms me down. I spray it on the front of my uniform and rub my right hand across like this.” I demonstrate by rubbing my chest and she watches me in fascination like a starstruck teenager watches a rockstar play his bass. “I went to three different stores before I found the exact scent. Expensive. French perfume. Chamade by Guerlain.” She nods looking fascinated or charmed by me at least for a few seconds. “I got it in Paris when I was there a few years ago. I love it.” “I do too. So yes, you ruined me. For anyone else.” She’s smiling but then it slowly disappears like a countdown does as it goes from ten to zero. “What are you doing to me, Elvis?” she asks, looking troubled.

Lovely thing about Adam, and why I loved him, was that he was kind to me when it mattered and he had seen a lot too. It’s hard to be among vanilla bastards all the time. Normal people can get genuinely upset about a bad haircut, cross words, sick cats. It’s hard not to roll your eyes and say the wrong thing.

A near half hour passed as Salvatore weaved his way through the winding tunnel, his steps slowing as he tilted back his head to sniff the air. The scent of cur was still strong, but he was beginning to pick up the distant scent of other curs, and…pure-blood. Female pureblood. Coming to a sharp halt, Salvatore savored the rich vanilla aroma that filled his senses. He loved the smell of women. Hell, he loved women. But this was different. It was intoxicating. “Cristo,” he breathed, his blood racing, an odd tightness coiling through his body, slowly draining his strength. Almost as if… No. It wasn’t possible. There hadn’t been a true Were mating for centuries. “Curs,” Levet said, moving to his side. “And a female pureblood.” “Si,” Salvatore muttered, distracted. “You think it’s a trap?” Salvatore swallowed a grim laugh. Hell, he hoped it was a trap. The alternative was enough to send any intelligent Were howling into the night. “There’s only one way to find out.” He moved forward, sensing the end of the tunnel just yards in front of him. “Salvatore?” Levet tugged on his pants. Salvatore shook him off. “What?” “You smell funny. Mon Dieu, are you…” With blinding speed, Salvatore grasped the gargoyle by one stunted horn and yanked him off his feet to glare into his ugly face. Until that moment, he hadn’t noticed the musky scent that clung to his skin. Merda. “One more word and you lose that tongue,” he snarled. “But…” “Do not screw with me.” “I do not intend to screw with anyone.” The gargoyle curled his lips in a mocking smile. “I am not the one in heat.

Don't cry," I said. I was like an overinflated balloon. Full of air and tension, both anchored and floating. "I'm glad you like it." "I love it." She scooted closer. No one else was in the courtyard. She smelled like vanilla, and her eyelashes were like thick black parenthesis. That was it. My brain only had room for those two facts.

We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.

He slammed his cup down. Coffee splashed over the rim and puddled around the base. “What on earth gave you the idea I want space? I want you here. With me. All the time. I want to come home and hear the shower running and get excited because I know you’re in it. I want to struggle every morning to get up and go to the gym because I hate the idea of leaving your warm body behind in bed. I want to hear a key turn in the lock and feel contented knowing you’re home. I don’t want fucking space, Harper.” Harper laughed. “What’s funny?” “I didn’t mean space. I meant space, like closet space, a drawer in the bedroom, part of the counter in the bathroom.” Trent’s mouth twitched, a slight smile making its way to his lips. “Like a compromise. A commitment that I want more. I seem to recall you telling me in the car about something being a step in the right direction to a goal we both agreed on. Well, I want all those things you just said, with you, eventually. And if we start to leave things at each other’s places, it’s a step, right?” Trent reached up, flexing his delicious tattooed bicep, and scratched the side of his head. Without speaking, he leapt to his feet, grabbing Harper and pulling her into a fireman’s lift. “Trent,” she squealed, kicking her feet to get free. “What are you doing?” He slapped her butt playfully and laughed as he carried her down the hallway. Reaching the bedroom, Trent threw her onto the bed. “We’re doing space. Today, right now.” He started pulling open his drawers, looking inside each one before pulling stuff out of the top drawer and dividing it between the others. “Okay, this is for your underwear. I need to see bras, panties, and whatever other girly shit you have in here before the end of the day.” Like a panther on the prowl, Trent launched himself at the bed, grabbing her ankle and pulling her to the edge of the bed before sweeping her into his arms to walk to the bathroom. He perched her on the corner of the vanity, where his stuff was spread across the two sinks. “Pick one.” “Pick one what?” “Sink. Which do you want?” “You’re giving me a whole sink? Wait … stop…” Trent grabbed her and started tickling her. Harper didn’t recognize the girly giggles that escaped her. Pointing to the sink farthest away from the door, she watched as he pushed his toothbrush, toothpaste, and styling products to the other side of the vanity. He did the same thing with the vanity drawers and created some space under the sink. “I expect to see toothbrush, toothpaste, your shampoo, and whatever it is that makes you smell like vanilla in here.” “You like the vanilla?” It never ceased to surprise her, the details he remembered. Turning, he grabbed her cheeks in both hands and kissed her hard. He trailed kisses behind her ear and inhaled deeply before returning to face her. “Absolutely. I fucking love vanilla,” he murmured against her lips before kissing her again, softly this time. “Oh and I’d better see a box of tampons too.” “Oh my goodness, you are beyond!” Harper blushed furiously. “I want you for so much more than just sex, Harper.

I hate having my picture taken, but Grandpa loves taking them. And there's no stopping a grandpa who loves something. Like how Mom tells him to stop eating his heaping bowl of Tillamook Vanilla Bean Ice Cream every night before bed because it won't do any good for his already failing heart, but he won't. He won't stop eating his Tillamook and he won't stop snapping his pictures. I'd almost be mad if I didn't love him so much.

As her gentle voice continued, Rhys had the sensation of floating, the red tide of fever easing. How strange and lovely it was to lie here half dozing in her arms, possibly even better than fucking... but that thought led to the indecent question of what it might be like with her... how she might lie quietly beneath him while he devoured all that petal softness and vanilla sweetness... and slowly he fell asleep in Lady Helen's arms.

Sometimes love takes you by the hand and leads you to run through fields of flowers while butterflies weave you a dress out of rainbows. Other times, love takes you by the throat and chokes you until all you see is the bright, sharp trail of shooting stars right before everything turns to black. The problem is, you can never tell in advance which way the story ends, not until you’re too far into it, and you have no choice but to keep turning the pages.

Who you are exposed to, who you choose to surround yourself with, is a unique variable in all of our experiences and it is hugely important in making us who we are. Seek out interesting characters, tough adversaries and strong mentors and your life can be rich, textured, highly entertaining and successful, like a Best Picture winner. Surround yourself with dullards, people of vanilla safety and unextraordinary ease, and you may find your life going straight to DVD.

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.

1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.

Genevieve’s “I Love You” Birthday Cake 2 ¾ cups sifted cake flour (unbleached) 4 tsps. baking powder ¾ tsp. salt 4 egg whites (organic) 1 ½ cups white sugar ¾ cup butter (do NOT substitute) 1 cup milk (organic) 1 tsp. PURE vanilla extract 1 tsp. almond extract Measure sifted cake flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold up in soft peaks. In a separate bowl, beat butter until smooth. Gradually add remaining 1 cup of sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15x10x1 inch pan which has been lined on the bottom with parchment paper. Bake at 350 degrees F for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. You can also bake this cake in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

I can almost see it now, in red and yellow lettering; as if the events of the past eight years have been neatly and prettily folded away, leaving no rough edges, no blanks, just the gloss of recovered time. And it smells of the Americas; the court of Montezuma; spiced, in golden goblets and mixed with wine and pomegranate juice. And it smells of cream and cardamom; of sacrificial bonfires; of temples and of palaces; of vanilla and tonka and mocha and rose. The scent is overwhelming; it rushes through me like the wind; it sweeps me off my feet like love- Will you stay, Vianne? Will you stay?

I looked up, my eyes pouring with tears of pain and understanding. I had to look away. I let my other hand slip from the rock and hang loose. “Don’t, Violet!” Lincoln’s voice was strong and unwavering. It caught me by surprise. “Don’t. You. Dare. Look at me!” It wasn’t compulsion, but I still couldn’t stop myself. I had to see him one last time. I opened my mouth to tell him good-bye, but he didn’t let me speak. “If you let go, I’m jumping in there after you!” My hand slipped in his hold and I did little to stop it, but he clung on. “It’s better this way, Linc! You can fight him without me and then you’ll be free!” He looked at me like I was mad until his jaw set with determination. “You smell of winter dew at the first crack of dawn and when you use your power, it feels like being submerged in the most intoxicating vanilla cream that I lose myself in it every time and…and you were beautiful,” he blurted out, catching us both by surprise. But he went on, ignoring the fact my hand was still slipping. “So stunning in that dress the other night, I could hardly look at you it hurt so much. You are the thing I dread the most in myself, Violet, because…I love you so much that I can’t trust myself. I’d die for you, give up all my power for you. I’d give you my soul in an instant, even if it meant I had to spend eternity in torment—just for one moment with you as mine. Wanting you consumes me. I dread you because I know the risk, but I’m so selfish, I want you anyway. I’d take you even though it could kill you.” I cried out again, the pain now so much worse, inside and out. My hand continued to slip as I looked into his eyes, intense with want, and I knew he was telling the truth. He would jump in after me. I forced my loose arm up and he grabbed it, leaning farther into the opening. He lifted me out and as he did, the severity of my burns became apparent. I couldn’t hold back the screams and he placed me belly down on the ground.

I love you for the million kindnesses in your heart, your infectious enthusiasm, your search for the perfect deep-fried cheese curds. I love that you take apart a recipe, look at the parts, then put it back together better than before. I love that my first memory of you is the smell of vanilla, coconut, and bacon. I love that you wear Crocs in the kitchen and heels when we go on dates. I want to fill a wall with magnets for all our special memories. I want to carve the Thanksgiving turkey using your hand-painted carving set every year for the next fifty. I want to cook with you, laugh with you, make love to you, and most of all, I want to spend the rest of my life with you.

The sources, dubious and dubiouser, also recommended missionary position, and she was happy to oblige. Missionary position was, as far as she could tell, like vanilla ice cream: purported to be boring and chosen only by passionless, unimaginative, exhausted people but really the best one. She liked to look at Penn's face so close that it split into pieces like a modernist painting. She liked the length of his front pressed against the length of hers. She felt that people who needed to do it upside down and backward from behind -- or who added candied bacon or smoked sea salt or pieces of raw cookies to their ice cream -- were probably compensating for a product that was inferior to begin with.

My dad used to say that love is creation, and when I developed this whiskey, I did it with someone very special in mind. The first thing you’ll notice is the smell of coconut. That’s because she’s used coconut oil in her hair since we were kids. You’ll also smell honey because her eyes turn the color of wildflower honey when she’s happy. And cinnamon because she’s exciting but warm. There are sweet notes of vanilla, caramel, and butterscotch because all those colors can be found in her curls when she’s in the sun. But there is also a hit of pink peppercorn and black coffee because she’s more than sweetness. She has an edge and depth. The light smokiness throughout is in reference to her mysteriousness.

All was calm and motionless in the wondrous Garden, and the marvelously brilliant flowers seemed breathless; and they suffused the Youth with a scent which made the head whirl and oppressed the heart with a sinister languor—a scent which was reminiscent of the obscure, rushing, thirsting sighs of vanilla, cyclamen, datura and lily, of evil and fateful flowers which in dying themselves destroy, bewitching with a mysterious death. The Youth resolutely decided to make his way into the wondrous Garden, to inhale the mysterious fragrances which the Beauty inhaled, and gain her love even though the price might be life itself, even though the road to it might be a fatal road, a road of no return. ("The Poison Garden")

At the sight of Ruth, singing and crying in the moonlight, they say Jacob Wyld crouched wordlessly and planted seeds at her feet, in the earth between the roots of the gum tree. What grew from that night, where Ruth's tears fell to the earth, was a heath of wild vanilla lilies, and an equally heady love affair between Ruth and Jacob. They met at the river whenever Ruth could get away. He brought her flower seeds and she brought him whatever meager food scraps she could sneak from the house. Soon Ruth had enough seeds to till a small, shaded corner of dirt near the house, where a nearly dead, lone wattle tree stood. The dirt was so dry it took her a month to soften it with whatever water she could carry from the river. Eventually, the wattle tree exploded into flower, a winter blaze of sweet yellow. Ruth fell to her knees at the sight. The scent floated all the way into town. Bees droned around the tree, drunk on its nectar. Beneath the wattle were circles of green shoots. Ruth sketched each one in her small notebook. As they bloomed, so different to the foxgloves and snowdrops of her mother's songs, Ruth noted down what they meant to her, adapting the Victorian language of flowers. The strange and beautiful native flowers, able to flourish in the harshest conditions, enchanted Ruth; none more so than the deep scarlet flowers with red centres the color of the darkest blood. Meaning, Ruth wrote in her notebook, have courage, take heart.

Lillian lifted the cake pans from the oven and rested them on metal racks on the counter. The layers rose level and smooth from the pans; the scent, tinged with vanilla, traveled across the room in soft, heavy waves, filling the space with whispers of other kitchens, other loves. The students food themselves leaning forward in their chairs to greet the smells and the memories that came with them. Breakfast cake baking on a snow day off from school, all the world on holiday. The sound of cookie sheets clanging against the metal oven racks. The bakery that was the reason to get up on cold, dark mornings; a croissant placed warm in a young woman's hand on her way to the job she never meant to have. Christmas, Valentine's, birthdays, flowing together, one cake after another, lit by eyes bright with love.

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.

A fresh, uplifting mélange of Italian bergamot, mandarin, and raspberry that comprised the opening accord filled her nostrils with the carefree scents of spring. Her imagination soared with memories. The gardens of Bellerose, picnic baskets bursting with summer fruits on sunny Mediterranean beaches, summers spent on the Riviera, yacht parties, and the casino in Monte Carlo. The plain little bottle held the essence of the happy life she had known. She inhaled again, closed her eyes, and allowed her mind to wander, to visualize the images the aroma evoked. Excitement coursed through her veins. She imagined a glamorous, luxurious lifestyle of exotic locales, mysterious lovers, sandy beaches, glittering parties, elegant gowns, and precious jewels. And amid it all, sumptuous bouquets of fabulous flowers, enchanting and romantic, intense aromas of pure, bridal white jasmine and sultry tuberose, and the heady, evocative aroma of rose. Seductive spices, clove with musk and patchouli, smoothed with sandalwood and vanilla, elegant and sensual, like a lover in the night. And finally, she realized what was missing. A strong, smooth core, a warm amber blend that would provide a deep connection to the soul. Love.

The cake did look fantastic, though. There were photos. Shane cut into the thing, groaned at the sight of the chocolate cake beneath the vanilla frosting, but he took a piece – the King Kong piece – and ate it anyway. Michael gave him a present of a set of silver-coated throwing stars, which Shane greatly admired until Eve sharply reminded him they were not for home use, except in emergencies; Eve’s present was a t-shirt with an insulting graphic on it, of course. Claire saved her present for last. He unwrapped it and raised his eyebrows. “A book,” he said. “It’s a how-to book,” she said, “on how to kill zombies. But there’s a chapter at the end on vampires, too. Oh, and mummies, but we don’t see a whole lot of those around here.” “Useful,” he said, and started to put it aside. Then he frowned and flipped through it. There was a marker in the middle, and he pulled it out – a man’s silver bracelet. In the middle were engraved his initials. He turned it in the light, admiring it, then put it on and reached out for her hand to pull her closer. She got a kiss, a long, sweet one, and he brushed her hair back as he whispered, “I love you.” “Happy birthday,” she said. “And next time? Eat the stupid cupcake.

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.

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.

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

THIS IS MY ABC BOOK of people God loves. We’ll start with . . .           A: God loves Adorable people. God loves those who are Affable and Affectionate. God loves Ambulance drivers, Artists, Accordion players, Astronauts, Airplane pilots, and Acrobats. God loves African Americans, the Amish, Anglicans, and Animal husbandry workers. God loves Animal-rights Activists, Astrologers, Adulterers, Addicts, Atheists, and Abortionists.           B: God loves Babies. God loves Bible readers. God loves Baptists and Barbershop quartets . . . Boys and Boy Band members . . . Blondes, Brunettes, and old ladies with Blue hair. He loves the Bedraggled, the Beat up, and the Burnt out . . . the Bullied and the Bullies . . . people who are Brave, Busy, Bossy, Bitter, Boastful, Bored, and Boorish. God loves all the Blue men in the Blue Man Group.           C: God loves Crystal meth junkies,           D: Drag queens,           E: and Elvis impersonators.           F: God loves the Faithful and the Faithless, the Fearful and the Fearless. He loves people from Fiji, Finland, and France; people who Fight for Freedom, their Friends, and their right to party; and God loves people who sound like Fat Albert . . . “Hey, hey, hey!”           G: God loves Greedy Guatemalan Gynecologists.           H: God loves Homosexuals, and people who are Homophobic, and all the Homo sapiens in between.           I: God loves IRS auditors.           J: God loves late-night talk-show hosts named Jimmy (Fallon or Kimmel), people who eat Jim sausages (Dean or Slim), people who love Jams (hip-hop or strawberry), singers named Justin (Timberlake or Bieber), and people who aren’t ready for this Jelly (Beyoncé’s or grape).           K: God loves Khloe Kardashian, Kourtney Kardashian, Kim Kardashian, and Kanye Kardashian. (Please don’t tell him I said that.)           L: God loves people in Laos and people who are feeling Lousy. God loves people who are Ludicrous, and God loves Ludacris. God loves Ladies, and God loves Lady Gaga.           M: God loves Ministers, Missionaries, and Meter maids; people who are Malicious, Meticulous, Mischievous, and Mysterious; people who collect Marbles and people who have lost their Marbles . . . and Miley Cyrus.           N: God loves Ninjas, Nudists, and Nose pickers,           O: Obstetricians, Orthodontists, Optometrists, Ophthalmologists, and Overweight Obituary writers,           P: Pimps, Pornographers, and Pedophiles,           Q: the Queen of England, the members of the band Queen, and Queen Latifah.           R: God loves the people of Rwanda and the Rebels who committed genocide against them.           S: God loves Strippers in Stilettos working on the Strip in Sin City;           T: it’s not unusual that God loves Tom Jones.           U: God loves people from the United States, the United Kingdom, and the United Arab Emirates; Ukrainians and Uruguayans, the Unemployed and Unemployment inspectors; blind baseball Umpires and shady Used-car salesmen. God loves Ushers, and God loves Usher.           V: God loves Vegetarians in Virginia Beach, Vegans in Vietnam, and people who eat lots of Vanilla bean ice cream in Las Vegas.           W: The great I AM loves will.i.am. He loves Waitresses who work at Waffle Houses, Weirdos who have gotten lots of Wet Willies, and Weight Watchers who hide Whatchamacallits in their Windbreakers.           X: God loves X-ray technicians.           Y: God loves You.           Z: God loves Zoologists who are preparing for the Zombie apocalypse. God . . . is for the rest of us. And we have the responsibility, the honor, of letting the world know that God is for them, and he’s inviting them into a life-changing relationship with him. So let ’em know.

PEETA’S SPIRIT-LIFTING HOT CHOCOLATE WITH VANILLA WHIPPED CREAM Drinking the Capitol’s hot chocolate is one of the few enjoyable parts of being involved in the spectacle that surrounds the Hunger Games. Both Peeta and Katniss would love this decadent, delicious recipe. (The Hunger Games, Chapter 4) Yields 4 servings > Cocoa: 1⁄3 cup unsweetened cocoa powder 1⁄2 cup white sugar 1⁄2 teaspoon salt 1⁄3 cup boiling water 31⁄2 cups milk 2 teaspoons high-quality vanilla extract 1⁄2 cup half-and-half Handful of semisweet chocolate chips > Whipped Cream: 1 cup heavy cream 2 teaspoons vanilla extract 1⁄2 cup confectioners’ sugar

..and though my internal organs were Barry White, my stamina had skipped CDs and decided to be more Vanilla Ice.

Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. Then add the melted chocolate and stir some more. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. With your (clean!) thumb, poke large holes into the center of each cupcake. Alternately, take a small knife and carve out a cone from the center of each cupcake to create a well. (You can discard the cones, or eat them.) Fill a pastry bag with the peppermint frosting. (You can also make your own pastry bag by cutting off a corner from a plastic Ziploc bag.) Insert the tip of the pastry bag into each cupcake, and squeeze it to fill the cavity you created. Then swirl the frosting on top of the cupcake to cover the opening. Peppermint Frosting INGREDIENTS: 1 cup margarine or butter 3-1/2 cups confectioners’ sugar 1-1/2 teaspoons peppermint extract 1–2 tablespoons milk INSTRUCTIONS: In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick. Add the peppermint extract and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.

I should just accept that my sexuality, my kink, was always going to be taboo, sordid, disgusting, sleazy. But what could I do? I’d tried vanilla, and it hadn’t worked. Was I going to have to settle for a life of self-love?

Tony Peay was like a cool scoop of vanilla ice cream on a hot Southern day.

Everyone loves banana bread! This banana bread recipe cooks up moist and delicious. It also makes a great bread for a nut butter sandwich. Ingredients 1/2 cup butter or unrefined coconut oil 3/4 tsp celtic sea salt 6 eggs, preferably pasture-raised 1 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 cup honey 3/4 cup coconut flour 1 large or 2 small ripe bananas, mashed Directions Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly. Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl. If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer. Add the honey to the butter (or coconut oil) and stir slightly. Pour this mixture into the wet ingredients and blend well with immersion blender or mixer. Measure out the coconut flour. Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender. Pour the coconut flour into the bowl with the wet ingredients. Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps. (Since coconut flour does not contain gluten, there is no worry of over-mixing the batter). Add mashed banana and mix to combine. Using butter or coconut oil, generously grease one large (9”X5”) loaf pan or two small (7.5”X3.75”) loaf pans. Pour the batter into the loaf pan(s). Bake in a 325 degrees F oven until a toothpick inserted in the middle comes out clean. This will take 50-60 minutes for two loaves. Remove from oven and cool. Delicious with a pat of butter and a big glass of raw milk or milk kefir!

Muffin Batter ½  cup canola oil ½  cup unsalted butter, melted 1½  cups sugar 2     tablespoons honey 3     large eggs 1     tablespoon pure vanilla extract ¼  teaspoon orange oil, optional* 1     tablespoon finely minced lemon zest 1     tablespoon finely minced orange zest 2½  teaspoons ground cinnamon 1⁄3  cup buttermilk 3     cups, or a bit more, all-purpose flour 2½  teaspoons baking powder ½  teaspoon baking soda ½  teaspoon salt ½  cup finely chopped dates, optional ¾  cup golden raisins, plumped and dried (see here) ½  cup well-drained crushed pineapple 2     cups washed unpeeled shredded zucchini Orange-Lemon Glaze 2     cups confectioners’ sugar 1     tablespoon fresh lemon juice Orange juice concentrate or juice, as required, about 3 to 6 tablespoons

I fucking love all types of sex and I’m open to new things; threesome, foursome, orgy, kinky or vanilla, dirty or clean, slow or hard. As long as I come, I’m open to give it all a go.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

During the few brief moments she had quiet, Trista worked on the infused liquors she loved experimenting with. It wasn't enough to just pull ordinary taps and serve boxed wine and Bubba burgers. She needed to do unique things, she needed to do it better. Lavender-Thyme Gin. Adobo Chile Honey Tequila. Espresso Vodka with Vanilla Bean.

When I was growing up, the taste of pancakes meant the kind that my great-uncle made for me from Bisquick. If condensed cream of mushroom soup was the Great Assimilator, then this "instant" baking mix was the American Dream. With it, we could do anything. Biscuits, waffles, coffee cakes, muffins, dumplings, and the list continues to grow even now in a brightly lit test kitchen full of optimism. My great-uncle used Bisquick for only one purpose, which was to make pancakes, but he liked knowing that the possibilities, the sweet and the savory, were all in that cheery yellow box. Baby Harper wasn't a fat man, but he ate like a fat man. His idea of an afternoon snack was a stack of pancakes, piled three high. After dancing together, Baby Harper and I would go into his kitchen, where he would make the dream happen. He ate his pancakes with butter and Log Cabin syrup, and I ate my one pancake plain, each bite a fluffy amalgam of dried milk and vanillin. A chemical stand-in for vanilla extract, vanillin was the cheap perfume of all the instant, industrialized baked goods of my childhood. I recognized its signature note in all the cookies that DeAnne brought home from the supermarket: Nilla Wafers, Chips Ahoy!, Lorna Doones. I loved them all. They belonged, it seemed to me, to the same family, baked by the same faceless mother or grandmother in the back of our local Piggly Wiggly supermarket. The first time that I tasted pancakes made from scratch was in 1990, when Leo, a.k.a. the parsnip, made them for me. We had just begun dating, and homemade pancakes was the ace up his sleeve. He shook buttermilk. He melted butter. He grated lemon zest. There was even a spoonful of pure vanilla extract. I couldn't bring myself to call what he made for us "pancakes." There were no similarities between those delicate disks and what my great-uncle and I had shared so often in the middle of the afternoon.

CHOCOLATE CHIP COOKIE BRITTLE Serves 12 to 15 THIS RECIPE HAS MADE THE ROUNDS, AND NEVER FAILS TO IMPRESS. IT’S ALL THE satisfaction of crisp, sugary, brown-buttery chocolate chip cookies for very little time and effort. Perfect for weekday baking, gifting, compulsive snacking, and making friends and influencing people. Try a variety of chip and nut combinations in the mix—I love bittersweet chocolate chips and pecans, but consider cashews and butterscotch chips, shredded coconut, salted peanuts, and more—this workhorse of a recipe can take it. 1 cup/225 g unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 1 cup/200 g granulated sugar 1 teaspoon fine sea salt 2 cups/256 g all-purpose flour, spooned and leveled 1 cup/170 g chopped pecans, lightly toasted 1 cup/170 g bittersweet chocolate chips (60% cacao) Position a rack to the center of the oven and preheat it to 350°F/180°C. Have ready a 12 × 17-inch/30 × 43 cm rimmed baking sheet. In a large bowl, whisk together the melted butter and vanilla. Add the sugar and salt and continue to whisk until the mixture thickens and appears pastelike. Switch to a wooden spoon or spatula and mix in the flour. Stir in the nuts and chocolate chips. Press the mixture into the ungreased pan in a thin, even layer (use the chocolate chips as your guide—try to get them in as close to a single layer as possible throughout the dough, and you’ll have the right thickness). Bake for 23 to 25 minutes, or until light golden brown (the edges will be a bit darker than the center), rotating the pan 180 degrees every 7 to 8 minutes during baking. Let cool completely before breaking into charmingly irregular pieces. Store in an airtight container at room temperature for up to 1 week.

These are someone else’s clothes—someone else’s style. You must find your own.” “What if I don’t have one?” “Don’t be silly. Everyone has a style. Most women just never bother to find it. It’s easier to open a magazine or turn on Dynasty and copy someone else. That’s why everything in the stores looks the same. Because everybody is trying to look like everybody else. They’re happy being vanilla. But you’re not vanilla, Rory. You’re lovely and exceptional, with a flavor all your own.

Each person has a different idea about how they want to finish off a meal. The Japanese are avid noodle lovers. Eating ramen after having a drink is a classic thing for the Japanese. And then there's curry udon; the Japanese people love curry. So I'm sure there are many people who want to finish off the meal with that. If those two are a little too heavy, then kitsune udon or warm sōmen would be a lighter alternative." "Hmm?! So that's what you mean..." "Some people want to eat something sweet after a drink. And for them, there's red beans with shiratama dumplings... ... and anmitsu for those who want something a little heavy. For those who don't have a sweet tooth, there's tokoroten... ... and we also have grilled rice cakes wrapped in nori. And for the extreme sweet lovers, we've made Western style desserts as well: frozen yogurt, chocolate parfait, vanilla milkshake and donuts.

I bring my wrist to my nose---and I'm lost in a melody of fragrances---sweet and musky. Almonds? Vanilla? Florals? A switch clicks in my brain, a feeling of exhilaration rolling through my body in waves. I'm at a loss for words. Garrance really captured something special; she knows what she's doing. "Do you like it?" I smell my wrist again, my eyes wide. "Like it? I love it. What's in it?" "A little frangipani, some ylang-ylang, a bit of almond oil, and a light sandalwood musk.

Welcome to Vanilla Honey," Alisha sang out, sliding a tray of golden-brown scalloped madeleines onto a display shelf. Butterscotch notes of blond chocolate wafted toward her. The flaked sea salt on top balanced the sweetness and lent texture to the airy cookies.

Curlicues of yellow lemon peel floated down into the sugar. Aromatherapy. Some people might turn to the homey flavors of vanilla and cinnamon to chase away nerves, but citrus calmed Alisha's soul.

We're told there does a world exist Spinning beyond our roof We slept outside again last night We're looking for the proof

This is why I'm against marrying young. When you're young, you marry your holes and burrow into them like a childhood bed, until you realize that you've outgrown the bed, and then it's, you know, the hassle of wanting a new bed, of looking for a new bed, of getting a new bed, assembling the bed, adjusting to the bed. I don't want to be reminded of my childhood bed.

Don’t be silly. Everyone has a style. Most women just never bother to find it. It’s easier to open a magazine or turn on Dynasty and copy someone else. That’s why everything in the stores looks the same. Because everybody is trying to look like everybody else. They’re happy being vanilla. But you’re not vanilla, Rory. You’re lovely and exceptional, with a flavor all your own. But you’ve been hiding in those boyish clothes for so long that you can’t see yourself anymore.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

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.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

Even if she is only twenty and inexperienced, Isabel has a sexy curiosity that I love. She loves sex, but I try to keep things vanilla for her since she’s still so young.

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns