Whipped Coffee Quotes

Just the other day, I was in my neighborhood Starbucks, waiting for the post office to open. I was enjoying a chocolatey cafe mocha when it occurred to me that to drink a mocha is to gulp down the entire history of the New World. From the Spanish exportation of Aztec cacao, and the Dutch invention of the chemical process for making cocoa, on down to the capitalist empire of Hershey, PA, and the lifestyle marketing of Seattle's Starbucks, the modern mocha is a bittersweet concoction of imperialism, genocide, invention, and consumerism served with whipped cream on top.

Uh-huh," I said. "Because all you mad, evil scientists sit around whipping up batches of Pillsbury's finest during your coffee breaks. I mean, this is pathetic.

When she emerged, Keith was watching the tiny round window of the under-the-counter washing machine. "Put your clothes in for a wash," he said. "They were disgusting." Ginny always thought that the only way of getting clothes clean was by drowning them in scalding water and then whipping them around in a violent centrifugal motion that caused the entire washing machine to vibrate and the floor to shake. You beat them clean. You made them suffer. This machine used about half a cup of water and was about as violent as a toaster, plus it stopped every few minutes, as if it were exhausted from the effort of turning itself. Sluff, sluff, sluff sluff. Rest. Rest. Rest. Click. Sluff, sluff, sluff, sluff. Rest. Rest. Rest. "Who thought to put a window on a washing machine?" Keith asked. "Does anyone just sit and watch their wash?" You mean, besides us?" "Well," he said, "yeah. Is there any coffee?

Something else?" She huffed as she pushed from the table, grabbing her husband's empty coffee cup. "That's the nice way of saying they're bat shit crazy." "Hey!" Mr Hamilton's head whipped around, eyes dancing. "You listen here, woman." "You can listen to my foot up your ass if you call me woman again." Mrs Hamilton refilled the cup and reached for the sugar. "And you can take that to court." Cam sighed and lowered his head. I smothered my giggle with my hand.

I barely duck out of the way of an empty coffee mug flying dangerously close to my head. It crashes and breaks loudly near the marble fireplace and Isa stomps into our bedroom. What the living fuck? Of course, the pussy-whipped jackass that I am, I follow her like a puppy dog, five steps behind her pouting ass. I make it to the bedroom in time to have the door promptly slammed in my face.

I ordered my favorite drink; vanilla iced blended coffee with whipped cream and caramel sauce on top. The whipped cream and caramel sauce were the best. Usually when no one was watching, I would lick the inside of the lid to get every last drop of the addictive syrup. Once, my dad caught me doing this and started laughing. I'd gotten caramel plastered over my nose. If Colt had ever seen me do this, I would never live it down. Glancing around, I indulged shamelessly and grinned." -Cheyenne

I am used to the whipped-cream-topped drinks Vivi used to bring me, but there is something satisfyingly bracing about drinking coffee this way, hot and bitter.

I get it.” He gave her a shy smile in return. “See you at the coffee shop sometime?” “You’re the only one who gets my order right.” “Extra whip,” he said. “Story of my life.

My old man 16 years old during the depression I’d come home drunk and all my clothing– shorts, shirts, stockings– suitcase, and pages of short stories would be thrown out on the front lawn and about the street. my mother would be waiting behind a tree: “Henry, Henry, don’t go in . . .he’ll kill you, he’s read your stories . . .” “I can whip his ass . . .” “Henry, please take this . . .and find yourself a room.” but it worried him that I might not finish high school so I’d be back again. one evening he walked in with the pages of one of my short stories (which I had never submitted to him) and he said, “this is a great short story.” I said, “o.k.,” and he handed it to me and I read it. it was a story about a rich man who had a fight with his wife and had gone out into the night for a cup of coffee and had observed the waitress and the spoons and forks and the salt and pepper shakers and the neon sign in the window and then had gone back to his stable to see and touch his favorite horse who then kicked him in the head and killed him. somehow the story held meaning for him though when I had written it I had no idea of what I was writing about. so I told him, “o.k., old man, you can have it.” and he took it and walked out and closed the door. I guess that’s as close as we ever got.

He walked outside onto the terrace and sat. Obviously settled and comfortable, he poured coffee. There were ways and ways to gain trust, he thought. With a bird with a broken wing, it took patience, care, and a gentle touch. With a high-strung horse that had been whipped, it took diligence and the risk of being kicked. With a woman, it took a certain amount of charm. He was willing to combine all three.

Given the right conditions, the body heals itself. If you whack your shin really hard on a coffee table, it can get red, swollen, and painful. But your shin will heal naturally if you just stand back and let your body work its magic. But what if you kept whacking it in the same place three times a day—say, at breakfast, lunch, and dinner? It would never heal. You could go to your doctor and complain that your shin hurts. “No problem,” he or she might say, whipping out a pad to write you a prescription for painkillers. You’d go back home, still whacking your shin three times a day, but the pain pills would make it feel so much better. Thank heavens for modern medicine!

[Therapist and friend, with a voice like Raul Julia during his Gomez Adam’s days] Rudy studied my face, “I have a two o’clock open on Tuesday.” I sighed, “Yeah, ok. Tuesday at two.” He nodded, pleased. “Bring Starbucks.” “Sure, what do you want?” “My usual. Iced half-caf ristretto quad grade two-pump raspberry two percent no whip light ice with caramel drizzle three-and-a-half-pump white mocha.” “Is any of that actually coffee?” “More or less.” “And you think I’m damaged …

I didn’t hear you,” I spoke directly into his ear, hoping my voice was husky and alluring, but most likely wind-whipped and warbled. “I said, when I kiss you, I want you to be completely wrapped up in my touch.” He paused before adding, “The way you touched Nikolai last night wasn’t something I wanted to see. It was hot and sexy, and I don’t know where I stand.” Slowing down, he muttered, “When I kiss you, I want to see desire blaze in your eyes. I want you to need me to kiss you so much you have no choice but to yield.

She inhaled the steam rising from the coffee without touching it. “I’m very picky about my coffee.” “White chocolate peppermint latte, half skim, half soy, no whip, extra white chocolate sauce on the bottom and a drizzle on top.” Her gaze shot up, watching me over the rim of the cup with a hint of incredulity. “How’d you know?” I shrugged. “Maybe we like the same drinks.” Or maybe Wendy had told me the other day when she balanced three cups of coffee in the elevator. Liya clamped her mouth shut but covered the warm cup with her petite hands. Her glossy red nails clicked against the sturdy paper cup, drowning out the muted sounds of others in the hallway beyond the open door. “It’s okay,” I assured her. “I don’t think you did anything to the coffee.” “I mean it’s okay to smile because someone brought you your picky-ass latte.” She took a sip. “We’re not friends, you know?” “No one forgets being told they’re not friends,” I said teasingly, knowing full well she didn’t want to be friends but yet, here we were. A smile crept across her lips, even though she tried hard to stop it.

A whipped cream-laden cup of calories masquerading as coffee. It's always through the women that the men express their agenda. Now she has to cover up so they can feel like they are in power. Religion is a crutch for the weak. An escape. An illusion. A means to get manipulated.

But even as he reached out to cup he face he heard an angry buzzing, and a huge black bee dive-bombed him from out of nowhere. With an oath, Thomas jumped back, swatting ineffectually at the persistent insect. As his left foot came down he turned his ankle and nearly fell. Alexandria’s hand covered her mouth in horror. Aidan, stop it right now! I cannot imagine what you are accusing me of, Aidan returned innocently from the living room. But I have not done anything. He smiled and moved slowly toward her. Yet. “Marie!” In a panic, Alexandria called out as loudly as she could. Aidan laughed as the housekeeper hurried in. Little coward, run while you can. Though they were half a room apart and Marie was squarely between them, Alexandria felt the brush of his fingers on her skin, her face, her throat. They trailed lower, feather-light, to touch the aching swell of her breast before the sensation was gone. “What is it, Alexandria?” Marie asked, her hands on her hips, glaring at Aidan. He held up a placating hand, laughing. “I am innocent. I was a perfect gentleman to her visitor.” “He spilled Thomas’s coffee, made him sneeze, smeared whipped cream over him, and chased him with a bee,” Alexandria accused. While Marie struggled to keep a straight face, Alexandria delivered a final outrage. “And he was going to wither my flowers.” “Aidan!” Marie reprimanded sharply, but there was laughter in her eyes.

So what does matcha taste like, if you've never had it? It's commonly described as tasting "green," which is true, albeit begging the question. Good matcha is naturally very sweet, a plant sweetness quite unlike bad matcha sweetened with sugar, which is common in shelf-table convenience store drinks and at coffee places. When you're drinking matcha, even high quality stuff, you can rub your tongue against the roof of your mouth and feel that it was whipped up from a powder. If you like the scent of newly mown grass, you would probably enjoy matcha. It's not much like brewed green tea at all.

The walls are whipped-cream white; the tiles lemon custard yellow. Even our chairs are licorice red, weeping cotton-candy wisps of stuffing. All the other patrons sketch, write poetry, tap out rhythms on the edge of tables as they sip their coffee. Prague is old, but her streets are dancing.

He turned the Corner onto Third Street and went up the block to Cup O'Joe. "Hey, Jack," said Marc, the barista, as he approached the Counter. "Latte?" "Mmm... nah. Gimme a large Mocha with a shot of hazelnut, skim, no Whip." "Okay." He rung up the sale. "By yourself tonight?" "My better half is home asleep. Just got back from a two-week trip." "Well, tell him I've got some 'regular goddamn coffee' here with his Name on it," Marc said, winking.

What happiness it is to work from dawn to dusk for yourself and your family, to erect a shelter, to till the soil for food, and like Robinson Crusoe to create your own world, imitating the Creator when he made the universe and, following your own mother, bringing yourself again and again into the world! So many thoughts pass through your mind, so many new ideas are conjured up while your hands are busy with the physical, muscular work of digging or carpentry; while you set yourself reasonable and physically practical tasks that reward you with the joy of success; while for six hours at a stretch you enjoy working with an axe or digging the soil under an open sky that burns you with its life-giving breath. None of such thoughts, conjectures or analogies appear in a notebook; they are transient and forgotten. This is not a loss but a gain. You city hermits, whipping up your imagination and shattered nerves with strong black coffee and tobacco, you are missing the most potent drug off all—real necessity and sound health.

I set my elbows on the table, rested my chin on my clasped hands, and watched. Frank tipped his head, his question as clear as if he’d spoken. “What?” his gesture said. “Why are you looking at us like that?” I shrugged my answer, hoping the truth wasn’t apparent in my eyes. He picked up his coffee, washed down his eggs, and cleared his throat. “I thought we’d make a trip into Terrell today.” “All of us?” Ollie nearly shouted. “That’s right, honey. All of us.” Ollie’s head whipped in my direction. “Terrell, Rebekah.” Her wide eyes told me this was a pleasure she’d experienced before, one she longed for again. “How does that sound, Rebekah?” Frank’s words turned all eyes in my direction. “Think you can get us ready?” I laid down my fork, breakfast suddenly a rock in my stomach. Did he mean this as my farewell party? Maybe he’d tell the children that two weeks from today I’d board the train and ride back out of their lives. Frank grinned at me and pushed his plate away. I let out a long breath and managed an answering smile. “I’ll have us ready. Ollie will help.” “Me, too!” The boys’ words tangled with each other. Frank slapped his hands on his legs and stood. “I best get my chores done, then.

Something inside the mug. Small and whip thin. It lashed against my upper lip before scraping my front teeth, slimy and foul-tasting. I jerked the mug away from my mouth. The coffee I hadn’t been able to swallow streamed down my chin. The liquid I did swallow came back up in a gurgling, choking cough. I peered into the mug. A circular ripple spread across the coffee’s surface and splashed against the mug’s rim. I tilted the mug, and the thing inside breached the surface—a slick shimmer of gray rising and falling in the mud-brown liquid. I dropped the mug and backed away from the table as coffee rushed across its surface. Riding the wave, like some small sea serpent washing ashore, was a baby snake. It

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

I tweak one of my favorite recipes for chocolate mousse to match Natasha's vague description, using both rum and crème de cacao, along with a dash of coffee, to heighten the chocolate flavor. I'd originally developed the recipe with François Bardon back in Chicago as the filling to his famous chocolate charlotte, a towering confection of velvety chocolate mousse surrounded by fluffy ladyfingers, the whole thing capped off with a billowy layer of whipped cream. But for this version, I streamline the process and adjust the ratios of chocolate, cream, and eggs so that it's more in line with what Natasha's grandmother might have made.

CHOCOLATE MOUSSE 1 egg per person, 1 oz plain or vanilla chocolate per person. Melt the chocolate in a thick pan over a low flame with a tablespoon of water. A tablespoon of rum added will do no harm. Stir the chocolate until it is smooth. Separate the eggs and beat the yolks. Stir the melted chocolate into the yolks. Whip the whites very stiffly and fold them over and over into the chocolate, so that they are perfectly blended, or the chocolate may sink to the bottom. Put the mousse into a soufflé dish so that the mixture just about comes to the top (nothing is sadder than a small amount of mousse hiding at the bottom of a huge glass bowl) and leave it in a cool place to set. Unless in a hurry, don’t put it on the ice, as this tends to make it too hard. Instead of water, the chocolate can be melted in a tablespoon of black coffee. SAINT

Rolling the windows down, the wind whips through the car along with the whisper of a memory, of a voice. Eggs—runny, coffee—black.

The town recluse whipping up his nerves and his imagination with strong black coffee and tobacco doesn’t know the strongest drug of all— good health and real necessity.

Someone touches my shoulder, and I whip around, thrusting a hand out in my best imitation of a five-year-old at their first karate class. As if I’m going to take anyone down with my Smaug coffee tumbler.

Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination. Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine. But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat. Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace. But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion. Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we? So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.

My halo-halo chia seed parfait and ube scones with coconut jam were specifically requested, as well as some sort of cake. Instead of my usual calamansi chia seed muffins, I could try a calamansi lavender loaf, to advertise our spring menu. Though if it's for breakfast, maybe coffee cake would be more appropriate. Coffee cakes usually had streusel and cinnamon, so a salabat streusel would be quick and easy to whip up.

I pulled my hair up in a messy ponytail upon leaving the bedroom and didn’t change from my blue and white shorts and red tank top I wore to bed the night before (Go, USA!). The shirt is tight and the shorts are short, but I'm completely comfortable. Graham is presently glaring at me like he doesn’t like me too much, so I'm thinking he is not comfortable with my outfit—or he still isn't over last night. I don't think he's ever been so angry with me before—well, except for maybe that time I accidentally put salt in his girlfriend's coffee instead of sugar. I pour myself a cup of coffee, showing him my back. And I wait. He doesn't make me wait long. His voice is brittle as he snaps, “Do you have to dress like that?” “I always dress like this. You never seemed to care before.” I give my behind an extra wiggle just to irritate him. I know I've succeeded when something thumps loudly against the tabletop. “I think you should dress like that more often,” Blake immediately replies. “Did anyone ask you?” is Graham's hotheaded comeback. “In fact, I think you’re wearing too many clothes. You should remove some.” A low growl leaves Graham. When I finally face the Malone boys, it is to find them staring one another down from across the small table. Graham’s wearing a white t-shirt and black shorts; his brother is in jeans and a brown shirt. Their coloring is so different, as are their features, but they are both striking in appearance, and their expressions currently mimic one another’s. “Graham, you're being an ass,” I calmly inform him. He grabs a piece of toast off his plate and whips it at me. I duck and it lands in the sink. To say I’m surprised would be an understatement. Toast throwing now? This is what our friendship has resorted to? “I will not live with someone who throws toast at me in anger,” I announce, setting my untouched cup of coffee on the counter. Blake snorts, covering his mouth with the back of his hand as he turns his attention to the world beyond the sliding glass patio doors. Graham blinks at me, like he doesn’t understand what I just said or maybe he doesn’t understand what he just did. Either way, I grab my mug and stride out of the room and down the hall to my bedroom. I’ll drink my coffee in peace, away from the toast throwing. Only peace is not to be mine. The door immediately opens after I close it, and there is Graham, staring at me, his head cocked, his expression unnamable. “This coffee is hot,” I warn, holding the white mug out. “You wanna be a toast thrower then I can be a coffee thrower. Just saying.” “Put the coffee down.” “No.” He takes a step toward me. “Come on. Please.” “You threw toast at me,” I point out, in case he forgot. “I don’t know why I did that,” he mumbles, looking down. When he lifts his eyes to me, they are pleading. “Please?” With a sigh, I comply. I am putty in his hands—or I could be. I keep the mug within reach on the dresser, should I need it as backup. As soon as I let the cup go, I’m pulled against his hard chest, his strong arms wrapping around me, his chin on the crown of my head. His scent cocoons me; a mixture of soap and Graham, and I inwardly sigh. He should throw toast more often if this is the end result. “I’m sorry—for last night, for the toast.

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 .

The New Dog I. “I’m intensely afraid of almost everything. Grocery bags, potted poinsettias, bunches of uprooted weeds wilting on a hot sidewalk, clothes hangers, deflated rubber balls, being looked in the eye, crutches, an overcoat tossed across the back of a chair (everybody knows empty overcoats house ghosts), children, doorways, music, human hands and the newspaper rustling as my owner, in striped pajamas, drinks coffee and turns its pages. He wants to find out where there’ll be war in the mid-east this week. Afraid even of eating, if someone burps or clinks a glass with a fork, or if my owner turns the kitchen faucet on to wash his hands during my meal I go rigid with fear, my legs buckle, then I slink from the room. I pee copiously if my food bowl is placed on the floor before the other dogs’. I have to be served last or the natural order of things - in which every moment I am about to be sacrificed - (have my heart ripped from my chest by the priest wielding his stone knife or get run out of the pack by snarling, snapping alphas) - the most sacred hierarchy, that fated arrangement, the glue of the universe, will unstick. The evolution will never itself, and life as we know it will subside entirely, until only the simplest animal form remain - jellyfish headless globs of cells, with only microscopic whips for legs and tails. Great swirling arms of gas will arm wrestle for eons to win cosmic dominance. Starless, undifferentiated chaos will reign. II. I alone of little escaped a hell of beating, neglect, and snuffling dumpsters for sustenance before this gullible man adopted me. Now my new owner would like me to walk nicely by his side on a leash (without cowering or pulling) and to lie down on a towel when he asks, regardless of whether he has a piece of bologna in his pocket or not. I’m growing fond of that optimistic young man in spite of myself. If only he would heed my warnings I’d pour out my thoughts to him: When panic strikes you like a squall wind and disaster falls on you like a gale, when you are hunted and scorned, wisdom shouts aloud in the streets: What is consciousness? What is sensation? What is mind? What is pain? What about the sorrows of unwatered houseplants? What indoor cloudburst will slake their thirst? What of my littler brothers and sisters, dead at the hands of dirty two legged brutes? Who’s the ghost in the universe behind its existence, necessary to everything that happens? Is it the pajama-clad man offering a strip of bacon in his frightening hand (who’ll take me to the park to play ball if he ever gets dressed)? Is it his quiet, wet-eyed, egg-frying wife? Dear Lord, Is it me?

Not with my hair like this.” I touched its short red-gold strands. He snorted. “Oh, yeah, like that’s a master disguise no one could see through.” “But if you and Kara were covering me, then—” “Do you even know what ‘covering’ someone means?” Alex asked coldly. “This isn’t a movie. Do you really want us to have to start shooting at a screaming mob to get you out of there if something goes wrong?” Where had this argument come from? “No, of course I don’t want that,” I said. Everyone had gone quiet, watching us. Trish’s eyes were wide; her coffee mug paused in mid-air. “But Alex, you know I can usually sense if a place is going to be a danger to me. I mean, okay, it’s not foolproof, but—” “Willow.” He lashed my name at me like a whip. “I said no, all right? Drop it.” It felt like he had slapped me. In the sudden roaring silence, Alex tossed the sheet down and shoved his chair back. He left the room without a word. My

She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.

The images swirled through her. She needed to bake. Cake. A layered chocolate cake. With vanilla buttercream frosting. The images were as clear as four-color photos from a coffee table book on baking. She could taste the vanilla, butter, and cream whipped into a sugar frosting as if she had spooned it into her mouth. The chocolate smelled so real that a chill of awareness ran along her skin, pooling in her fingertips. She itched to bake.

My grandfather so throughly considered cooking to be "women's work" that he wouldn't even enter the kitchen to get his own glass of water. My husband, born sixty-one years after my grandfather, shows his love by bringing me coffee every morning and whipping up chocolate-chip cookies for friends' birthday parties. I think it's fair to say that few young men these days feel less masculine for knowing their way around a kitchen.

Three scoops in his bowl, one coffee, one peanut butter, one chocolate. He’d added about four pounds of hot fudge and a metric ton of caramel, just to even the score. Hank had taken one look at it and said, “You’re an idiot.” “You are.” It had been the only appropriate answer, really. “Where’s your whipped cream? Where’s the cherry? Where’re the nuts?” Tox said, “This is a snack, not a sundae, and I got all the nuts I need. Wanna see ‘em?” “You don’t know anything about dessert,” Hank said disgustedly, reaching for the door of the freezer.

She knows my body so well, but, then again, I know hers too. I know she loves it when I smack her ass until it’s cherry red. I know she loves it when I’m bottoming out in her while her face is planted in a pillow. I know she likes her clit sucked, her G-spot stroked, her neck bitten and her asshole eaten out. I know that she likes her coffee black and her sundaes with extra whip cream, no cherries, please, because those are disgusting. And to know her is to love her. I can’t imagine my life without her.

I stood behind him for nearly a minute-close enough to smell the familar bitter hint of coffee grounds-before he jerked around and whipped off his shades.

Christmas Peppermint Coffee I can’t have caffeine but I promise it’s just as good without the extra jolt! Ingredients - 8 ounces (225 grams) brewed coffee - 8 ounces (225 grams) chocolate milk, heated until steaming (I use Chocomel) - 1 ounce (28 grams) peppermint syrup - Chocolate syrup - Whipped cream - Crushed peppermint candies Directions Heat chocolate milk until very hot, but not boiling. Add the hot coffee and syrup to the milk and stir. Using a large glass, add chocolate syrup, pour in the mocha and top with whipped topping and crushed candies.

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

What doesn't work is when we adopt some TEMPORARY habits, lose some weight and then pick our previous habits back up. Surprise, surprise. The weight always returns. Live one way, lose weight. Live another way, gain weight. Hhhmmm...how curious. What also doesn't work is lying to yourself about what you ate and then falling into a crying heap on the scale, playing the victim. Poor you. Never mind you ate three biscuits with butter before your dinner even hit the table at Billy Bob's Feed trough last night--it was only a salad. Never mind you gobbled down five handfuls of M&Ms off the receptionist's desk between trips to the break room for a soda--it was diet! Never mind you drove through Coffee Planet on the way to work and downed a 32 oz. Italian-named mocha-choca-ya-ya worth a day's calories in some starving nations--you skipped the whipped cream and said "no thanks" to the Chihuahua-sized muffin. I'm telling you, diets work.

Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2 eggs 1 teaspoon vanilla 2 cups cake flour 1½ cups sugar 1 teaspoon baking soda ¼ teaspoon salt Grease and flour two 8½ by 4½-inch loaf pans. Put the chocolate, butter, and coffee in a heavy saucepan with a 4½-quart capacity. Place over low heat, stirring constantly, till chocolate is melted, then stir vigorously till mixture is smooth and thoroughly blended. Set aside to cool for at least 10 minutes. Beat in bourbon, eggs, and vanilla. Sift dry ingredients together and beat into the chocolate mixture till well blended. Divide batter between prepared pans and bake in a 275°F oven 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto racks to cool completely. Serve with whipped cream, crème fraîche, or Espresso-Caramel Sauce. ESPRESSO-CARAMEL SAUCE 1 cup sugar ⅓ cup water ½ cup heavy (whipping) cream 3 tablespoons espresso Whisk sugar into water and pour into heavy-bottomed saucepan—preferably one with a white or light-colored interior, so you can keep an eye on the color change of the caramel. Stir over medium heat until sugar is completely dissolved, about 1 minute. Increase heat to high and bring to a boil. Do not stir, but wash down sides of pan frequently with a clean brush dipped in water. Meanwhile, heat cream to a simmer in another pan. When sugar begins to caramelize and turn golden around edges of pan, lift pan very carefully and gently swirl mixture to ensure even caramelization. Boil until syrup is a beautiful, deep amber—3 to 4 minutes. Remove from heat and set pan in sink. Slowly pour in hot cream, whisking to combine. Mixture will bubble up and may splatter. You may want to wear glasses to protect your eyes. Stir in espresso and blend until smooth. If mixture starts to harden, return to low heat and whisk until dissolved. While sauce is still warm, strain through fine-mesh strainer. Makes about 1 cup.

As so often happens in my strange writing process, after weeks of distraction; of not thinking about the book at all; yesterday I started writing before the sun was up, or coffee was made. Whipped out a whole chapter of probably six or seven separate scenes in less than two hours. Now today, the whole story has slipped into a deeper level of knowing and connections than has (as far as I know, anyway) ever really been written about before. This is much as my experience was with Ailana, when I kept slipping into deeper and deeper gears. Bringing forth insights I myself had never learned or suspected.

Josie said. “We almost gave up several times,” Dora admitted, shaking her head.  “But maybe the quilt did keep us from going home earlier than we had planned.” “I like the name Rolling Stones,” Josie commented. “Hey, that’s kind of like us. We didn’t use wagons, but we managed to tour part of the country.” “You’re right. I believe we should just keep the quilt.” “Won’t it remind us of all the anxious moments?” “Maybe, but we showed courage and persevered,” Dora said, soundly.  “Hey, where’s the bonus they promised us?” “Well, I don’t know.” Dora searched the box and held up a blue envelope. “Let’s see.” Josie whipped it out of her hand. She broke the seal and took out two airplane tickets. “Airplane tickets?” Dora asked in disbelief. “What do we do with tickets?” “Here’s a note between the tickets.” Josie opened it.  “It says the tickets are for a quilt show in Philadelphia. Milton wants us to attend.  He says he will meet us there and answer more questions for us.” “But we’re afraid to fly,” Dora protested. “Could we send the tickets back?” Josie suggested. “I don’t think so. Milton will be out his money.” “When is it?” Dora took the tickets and examined them. “In September. Only a month away.” Josie tapped her chin in thought. “If we decided to do more touring, we could extend our trip from there to the New England States.” “We could see the autumn leaves,” Dora said, excitement rising in her voice. “Anthony wanted us to visit him in Iowa,” Josie reminded Dora. “How are we going to work all this in?” “I have no idea. Why does traveling have to be so complicated and so full of surprises?”   ______   MDora looped a bright red scarf around her neck while glancing out her bedroom  window. The wind swirled bits of trash down the sidewalk of their Hedge City, Nebraska, home. She sighed, wishing she could stay at home today and read.  Buzzie looked up at her and meowed, expressing the same sentiments. She reached down and patted her softly.  But she didn’t have that luxury today. She had agreed to substitute teach for the current English teacher who would be out for at least a week.  Josie called from the kitchen. “Want more coffee?” “Yes, please.  Fill my mug.  I’ll drink it on my way to school.” She reached into the closet and pulled out a beige sweater. A glance in the mirror confirmed the bright red scarf did wonders for the nondescript sweater’s color. Josie joined her at the door dressed in russet slacks and matching jacket and handed Dora her mug.  “A little blustery today.” “For sure.” Dora eyed Josie, wishing she had the sense of style Josie displayed. The sisters would walk together and then would split to their separate ways, Josie to fill in at the

This isn't coffee," I accused immediately as the rich smell of chocolate met my nose, making me almost want to groan. Okay, I totally wanted to groan. Just not in front of him. Fine, I absolutely wanted to groan in front of him. But in a private setting with his hands and mouth all over me. "Figured you needed a pick-me-up." "You told me you wouldn't give me something like this again. Not even if I begged," I reminded him. "Well, it's made with water, not full-fat milk and there is only a tiny bit of whipped cream," he said, casual as could be. Which was why I took a sip as he leaned across the counter toward me, not thinking anything of it. Until he went ahead and added in a voice low enough that only the two of us could hear, "And the next time you beg me for something, Maddy, it's gonna be my cock." I nearly choked to death. And he just casually walked away, wiping the counter.

I walked to the fridge and slipped the desserts and whipped cream inside, taking a deep breath. "What is that?" I asked, not able to place the smell that still somehow made my stomach growl. "Tacos?" I asked, brows drawn together. "Don't insult me," he said with a smile. "Not an insult. I like tacos." "Okay, next time. This time, we're having wet burritos." "What is a wet burrito?" I asked, propping myself up on the counter and watching as he scooped rice and then a supply of cooked veggies and beans onto the tortilla. "Depends on your taste. But in general, a tortilla filled with rice, veggies, meat, beans, and cheese. Then you roll it up, melt some more cheese on top then add some Pica de Gallo, salsa verde, rojo, or habanero- depending on what heat-level you can take." "That sounds too good to be true," I said, meaning it. "It is. And it goes great with the beer I have cooling in the fridge," he told me, rolling up one burrito and putting a mix of shredded cheeses on top before nuking it for a couple seconds and handing me the plate, gesturing toward the supply of salsas. He wasn't trying to sweep me off my feet with some three-course meal, but he cooked me something that made that frappe foodgasm moan sound tame when I had my first bite. "Oh my God." "I know," he agreed, smiling big at my enjoyment. And I realized with a sort of blinding clarity that I literally couldn't remember the last time I felt quite so content. It wasn't that kind of 'high' you get when something goes right or you achieve something after a long time trying; it was deeper. It was soul deep. I felt it into my marrow. "What's that look for?" he asked as he took my plate and put it beside his on the coffee table. Not sure how to explain it and thinking it was perhaps too soon to even if I could, I took a long swig of my beer and shrugged. "What look?" To that, his lips tipped up devilishly. "You really want to do this again?" "Do what?" I asked as he stood suddenly and walked toward the kitchen. He didn't answer me though as I heard some shuffling before he came walking back with the whipped cream. "Do the 'I am going to get what I want out of you by using sex to do it' thing," he explained as he slammed the can down on the coffee table and moved to stand between it and the couch, reaching down and pulling me onto my feet. "Brant..." I said as his fingers teased up under the material of my tee, running across my lower back and inching it off my skin. "Know what?" he asked as his fingers paused to unclasp my bra. "No, what?" I asked, feeling my chest get heavier as desire started to course through my system. "I'm still hungry," he told me, pulling my shirt until I had no choice but to raise up my hands as he pulled off both my shirt and my bra. "Brant, please..'' "Begging won't help you this time," he informed me as his hands whispered down my belly and unfastened my button and zip before yanking the thick material over my butt then down my thighs. I stepped out of the material as his hands pressed into my hips and pushed me back toward the couch. I had barely sat down before he was grabbing for the whipped cream and shaking the can, eyes devilish, smirk downright sinful. "Lay back," he commanded and I automatically moved to do just that. "Unless you want to end it without all the torture and tell me." Tell him what? I had no idea what I was even supposed to tell him anymore and, honestly, even if I did know what... I was pretty sure I wanted every second of a torment that involved him licking things off my body. I jumped slightly as he circled my nipple with the cold whipped cream, an unexpectedly erotic sensation. He covered both nipples and created a line down the center of my belly and completely covered the skin above my sex. I waited for him to move over me, to kiss me, then move down to my chest.

It was right about then that a drink dropped down in front of me on the table, Brant sliding into the open chair to my side. "You know I can't have..." I started, big-eying him so I didn't have to say it. "Raspberry mocha shake with skim milk but full fat whipped cream," he explained, popping the little piece of paper topper off the straw. "Not a damn bit of actual coffee in it," he said, looking disgusted at the very prospect. "Oh, and here," he said, pulling my phone out of his pocket. "You know, you can't pull the 'pregnancy' card every time your phone has an issue and you don't want to go to Verizon." "True," I agreed, taking a long sip of the shake he made and closing my eyes on a sigh. "But I can for the next eight or so months," I concluded, giving him a saucy smile. He chuckled at that, reaching for the piece of paper I had in front of me with the design for the macaron wedding cake. "Macarons, huh?" he asked, looking excited. It didn't matter how many different recipes I came up with, he never seemed to get sick of them. "It's not too soon," he informed me, reading my thoughts as I looked down at the perfect princess cut ring. "It hasn't even been a year," I had insisted, shaking my head. "Sweetheart, I knew this was where we were heading that first time you moaned like a porn star over your break-up frappe." I looked around my mother's and mine and Brant's little shop, feeling it down to my soul: peace. Then I looked over at Brant, feeling it down to my bones: love. And finally, to the plate at the center of the table where Brant and I reached toward simultaneously and grabbed one each: macarons. It was all I would ever need.

All those songs I used to pretend to understand, all the angsty, heartbroken songs I had heard all my life, they suddenly made so much more sense. "Well, then she probably needs a giant coffee, a huge box of your creations, and some time to nurse her feelings in private, don't you think?" Brantley Dane, local hero, saves girl from sure death brought on by sheer mortification. That'd be his headline. "Come on, sweetheart," he said, moving behind me, casually touching my hip in the process, and going behind counter. "What's your poison? Judging by the situation, I am thinking something cold, mocha or caramel filled and absolutely towering with full fat whipped cream." That was exactly what I wanted. But, broken heart aside, I knew I couldn't let myself drown in sweets. Gaining twenty pounds wasn't going to help anything. There was absolutely no enthusiasm in my voice when I said, "Ah, actually, can I have a large black coffee with one sugar please?" "Not that I'm not turned on as all fuck by a woman who appreciates black coffee," he started, making me jerk back suddenly at the bluntness of that comment and the dose of profanity I wasn't accustomed to hearing in my sleepy hometown. "But if you're only one day into a break-up, you're allowed to have some full fat chocolate concoction to indulge a bit. I promise from here on out I won't make you anything even half as food-gasm-ing as this." He leaned across the counter, getting close enough that I could see golden flecks in his warm brown eyes. "Honey, not even if you beg," he added and, if I wasn't mistaken, there was absolutely some kind of sexually-charged edge to his words. "Say yes," he added, lips tipping up at one corner. "Alright, yes," I agreed, knowing I would love every last drop of whatever he made me and likely punish myself with an extra long run for it too. "Good girl," he said as he turned away. And there was not, was absolutely not some weird fluttering feeling in my belly at that. Nope. That would be completely insane. "Okay, I got you one of everything!" my mother said, coming up beside me and pressing the box into my hands. She even tied it with her signature (and expensive, something I had tried to talk her out of many times over the years when she was struggling financially) satin bow. I smiled at her, knowing that sometimes, there was nothing liked baked goods from your mother after a hard day. I was just lucky enough to have a mother who was a pastry chef. "Thanks, Mom," I said, the words heavy. I wasn't just thanking her for the sweets, but for letting me come home, for not asking questions, for not making it seem like even the slightest inconvenience. She gave me a smile that said she knew exactly what I meant. "You have nothing to thank me for." She meant that too. Coming from a family that, when they found out she was knocked up as a teen, had kicked her out and disowned her, she made it clear all my life that she was always there, no matter what I did with my life, no matter how high I soared, or how low I crashed. Her arms, her heart, and her door were always open for me. "Alright. A large mocha frappe with full fat milk, full fat whipped cream, and both a mocha and caramel drizzle. It's practically dessert masked as coffee," Brantley said, making my attention snap to where he was pushing what was an obnoxiously large frappe with whipped cream that was towering out of the dome that the pink and sage straw stuck out of. "Don't even think about it, sweetheart," he said, shaking his head as I reached for my wallet. "Thank you," I smiled, and found that it was a genuine one as I reached for it and, in a move that was maybe not brilliant on my part, took a sip. And proceeded to let out an almost porn-star worthy groan of pure, delicious pleasure. Judging by the way Brant's smile went a little wicked, his thoughts ran along the same lines as well.

Recipe 1: Hot Chocolate Latte Ingredients: • 4 cups brewed hot coffee • 1 cup half-and-half • 1/4 cup chocolate syrup • 1/2 teaspoon vanilla extract • 2 tablespoons sugar Stir everything in a pan over low-medium heat for five minutes or thoroughly heated. Serve with whipped cream!

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes.

Minutes later the waitress brought back a cup the size of a soup bowl filled with steaming chocolate-flavored coffee and topped with whipped cream and chocolate shavings. Tianna realized she hadn't eaten anything since the bite of muffin early in the morning. She sipped the brew, enjoying the rich, sweet taste, and listened to Serena recite a poem about her demon lover. It made Tianna think more than ever that Serena was some kind of witch or worse. How could she know so much about temptation and choosing between good and evil? The words sent chills through Tianna.

Me brewing up increasingly ridiculous and colorful sweet coffees for Seth to try. Unicorn lattes with sprinkles and peaked whipped cream horns. Chocolate-chocolate-chip mochas with lumps of half-melted Hershey's bars floating in them.