White Sugar Quotes

Morning. Strawberry sky dusted with white winter powder sugar sun. And nobody to munch on it with

Jack might look my age, but he was like a little kid on a sugar high --- in need of a good spanking. --- Good heavens, that sounded creepy.

Bees blew like cake-crumbs through the golden air, white butterflies like sugared wafers, and when it wasn't raining a diamond dust took over which veiled and yet magnified all things

You can be up to your boobies in white satin, with gardenias in your hair and no sugar cane for miles, but you can still be working on a plantation.

Tough love and brutal truth from strangers are far more valuable than Band-Aids and half-truths from invested friends, who don’t want to see you suffer any more than you have.

Are you suggesting I’m working with the zombies? That I paid them to pretend to attack me so that I’d trick you into letting me join you?”“Did you?” Mr. Holland demanded.“Yeah, okay,” I said in a sugar-sweet tone. “You’re right. I was having dinner with Zombie Carl the other night. You know, steaks, rare, and a bottle of vintage type A. He told me all his secrets, but too bad for you I promised him I wouldn’t tell. In exchange I asked him to gather his best undead buddies and stalk me through my friend’s yard. And oh, yeah, it was totally fine if they wanted to use me as an all-night dinner buffet, because having organs is so last season.

There are times in life when sugar turns into medicine. This was one of those times.

When Josey woke up and saw the feathery frost on her windowpane, she smiled. Finally, it was cold enough to wear long coats and tights. It was cold enough for scarves and shirts worn in layers, like camouflage. It was cold enough for her lucky red cardigan, which she swore had a power of its own. She loved this time of year. Summer was tedious with the light dresses she pretended to be comfortable in while secretly sure she looked like a loaf of white bread wearing a belt. The cold was such a relief.

It didn’t occur to me that I was glistening with sweat and wearing a bikini top until they turned off the bikes, pulled off their helmets and turned to scope me out. To make my own personal cliché perfect, Def Leppard’s Pour Some Sugar On Me blasted through the radio. I winced – I must look like a white-trash princess from hell, basking outside my trailer in a bikini to outdated butt rock.

Religion is like this; a prayer, a song, a flower, a white sugar ball, a chime of the brass bell, the rendering of mantra, closing one's eyes; Meditation.

We were developing a machine that used egg white, heat and sugar to synthesize methanol when a power surge caused an implosion. Owens was meringued. By the time we chipped him out the poor chap had expired.

She went to the window. A fine sheen of sugary frost covered everything in sight, and white smoke rose from chimneys in the valley below the resort town. The window opened to a rush of sharp early November air that would have the town in a flurry of activity, anticipating the tourists the colder weather always brought to the high mountains of North Carolina. She stuck her head out and took a deep breath. If she could eat the cold air, she would. She thought cold snaps were like cookies, like gingersnaps. In her mind they were made with white chocolate chunks and had a cool, brittle vanilla frosting. They melted like snow in her mouth, turning creamy and warm.

Juju is not enough to protect you. Everything you have I will turn against you. I'll turn sugar bitter for you. I'll take your very shield and crack it on your head.

This is a dark tale. A grim tale. It's a tale from another time, a time when wolves waited for girls in the forest, beasts paced the halls of cursed castles, and witches lurked in gingerbread houses with sugar-kissed roofs. That time is long gone. But the wolves are still here and twice as clever. The beasts remain. And death still hides in a dusting of white. It's grim for any girl who loses her way. Grimmer still for a girl her loses herself. Know that it's dangerous to stray from the path. But it's far more dangerous not to.

Roses are red, violets are blue, sugar is sweet, but Carrie White eats shit.

i mean talk about decadence," he declared, "how decadent can a society get? Look at it this way. This country's probably the psychiatric, psychoanalytical capital of the world. Old Freud himself could never've dreamed up a more devoted bunch of disciples than the population of the United States - isn't that right? Our whole damn culture is geared to it; it's the new religion; it's everybody's intellectual and spiritual sugar-tit. And for all that, look what happens when a man really does blow his top. Call the Troopers, get him out of sight quick, hustle him off and lock him up before he wakes the neighbors. Christ's sake, when it comes to any kind of showdown we're still in the Middle Ages. It's as if everybody'd made this tacit agreement to live in a state of total self-deception. The hell with reality! Let's have a whole bunch of cute little winding roads and cute little houses painted white and pink and baby blue; let's all be good consumers and have a lot of Togetherness and bring our children up in a bath of sentimentality -- and if old reality ever does pop out and say Boo we'll all get busy and pretend it never happened.

Oh, glorious, glorious caffeine and sugar. I can make it through anything as long as I have enough of those two

Twas the night before Christmas, when all through the house Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care, In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds; While visions of sugar-plums danced in their heads; And mamma in her 'kerchief, and I in my cap, Had just settled our brains for a long winter's nap, When out on the lawn there arose such a clatter, I sprang from my bed to see what was the matter. Away to the window I flew like a flash, Tore open the shutters and threw up the sash. The moon on the breast of the new-fallen snow, Gave a lustre of midday to objects below, When what to my wondering eyes did appear, But a miniature sleigh and eight tiny rein-deer, With a little old driver so lively and quick, I knew in a moment he must be St. Nick. More rapid than eagles his coursers they came, And he whistled, and shouted, and called them by name: "Now, Dasher! now, Dancer! now Prancer and Vixen! On, Comet! on, Cupid! on, Donder and Blixen! To the top of the porch! to the top of the wall! Now dash away! dash away! dash away all!" As leaves that before the wild hurricane fly, When they meet with an obstacle, mount to the sky; So up to the housetop the coursers they flew With the sleigh full of toys, and St. Nicholas too— And then, in a twinkling, I heard on the roof The prancing and pawing of each little hoof. As I drew in my head, and was turning around, Down the chimney St. Nicholas came with a bound. He was dressed all in fur, from his head to his foot, And his clothes were all tarnished with ashes and soot; A bundle of toys he had flung on his back, And he looked like a pedler just opening his pack. His eyes—how they twinkled! his dimples, how merry! His cheeks were like roses, his nose like a cherry! His droll little mouth was drawn up like a bow, And the beard on his chin was as white as the snow; The stump of a pipe he held tight in his teeth, And the smoke, it encircled his head like a wreath; He had a broad face and a little round belly That shook when he laughed, like a bowl full of jelly. He was chubby and plump, a right jolly old elf, And I laughed when I saw him, in spite of myself; A wink of his eye and a twist of his head Soon gave me to know I had nothing to dread; He spoke not a word, but went straight to his work, And filled all the stockings; then turned with a jerk, And laying his finger aside of his nose, And giving a nod, up the chimney he rose; He sprang to his sleigh, to his team gave a whistle, And away they all flew like the down of a thistle. But I heard him exclaim, ere he drove out of sight— “Happy Christmas to all, and to all a good night!

Sugar, I cannot express to you how much the press does not give a fuck about who started what,” Ellen says. “As your mother, I can appreciate that maybe this isn’t your fault, but as the president, all I want is to have the CIA fake your death and ride the dead-kid sympathy into a second term.

I know a woman who keeps buying puzzles chinese puzzles blocks wires pieces that finally fit into some order. she works it out mathmatically she solves all her puzzles lives down by the sea puts sugar out for the ants and believes ultimately in a better world. her hair is white she seldom combs it her teeth are snaggled and she wears loose shapeless coveralls over a body most women would wish they had. for many years she irritated me with what I considered her eccentricities- like soaking eggshells in water (to feed the plants so that they'd get calcium). but finally when I think of her life and compare it to other lives more dazzling, original and beautiful I realize that she has hurt fewer people than anybody I know (and by hurt I simply mean hurt). she has had some terrible times, times when maybe I should have helped her more for she is the mother of my only child and we were once great lovers, but she has come through like I said she has hurt fewer people than anybody I know, and if you look at it like that, well, she has created a better world. she has won. Frances, this poem is for you.

Don't you know sugar is brown first? White folks couldn't stand the fact that something so sweet shared the same color as the people who cut the cane, slopped the hogs and picked the cotton. So they bleached it to resemble them, and now they done gone and fooled everybody. You included.

Why are there such long words in the world, Miss?’ enquires Sophie, when the mineralogy lesson is over. ‘One long difficult word is the same as a whole sentence full of short easy ones, Sophie,’ says Sugar. ‘It saves time and paper.’ Seeing that the child is unconvinced, she adds, ‘If books were written in such a way that every person, no matter how young, could understand everything in them, they would be enormously long books. Would you wish to read a book that was a thousand pages long, Sophie?’ Sophie answers without hesitation. ‘I would read a thousand million pages, Miss, if all the words were words I could understand.

Over the great bridge, with the sunlight through the girders making a constant flicker upon the moving cars, with the city rising up across the river in white heaps and sugar lumps all built with a wish out of non-olfactory money. The city seen from the Queensboro Bridge is always the city seen for the first time, in its first wild promise of all the mystery and the beauty in the world.

Sugar, your clothes should always be tight enough to show that you’re a woman, but loose enough to show that you’re a lady.” She

There’s nothing I wanted more than to introduce her to my immortal erection and have her squeeze it the same way she held the white porcelain mug.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping 1 tablespoon flour ⅔ cup brown sugar 1 cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour and brown sugar, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first. AUTHORS’ NOTES JENNIFER FINNEY BOYLAN

Thoughtful white people know they are inferior to black people. Anyone who has studied the genetic phase of biology knows that white is considered recessive and black is considered dominant. When you want strong coffee, you ask for black coffee. If you want it light, you want it weak, integrated with white milk. Just like these Negroes who weaken themselves and their race by this integrating and intermixing with whites. If you want bread with no nutritional value, you ask for white bread. All the good that was in it has been bleached out of it, and it will constipate you. If you want pure flour, you ask for dark flour, whole-wheat flour. If you want pure sugar, you want dark sugar.

Wisteria and red-buds had followed, and then in mid-March the azaleas burst forth in gigantic pillows of white, red, and vermilion. White dogwood blossoms floated like clouds of confectioner’s sugar above the azaleas. The scent of honeysuckle,

Brougham arrived at Mom’s house to join in on my birthday cake holding a plate of white bread coated in sugar sprinkles, for some reason.

If the devil decided to run for President, do you think he/she would put on their horns and wicked grin, or a suit with an angelic smile? If the wicked witch stayed green and ugly, would she have been able to give Snow White a poisoned apple? And if the Big Bad Wolf had not disguised himself as an old granny, would he have been able to lure Little Red Riding Hood into the house to eat her? And if a drug dealer wanted to seduce some school kids to get on his drugs, would he act like a greedy businessman — or a caring friend? Salt and sugar look exactly the same but taste very different. We live in a world of illusions, one filled with Luciferians acting like righteous men, and righteous men condemned as criminals.

Eventually I took a square of white chocolate out of the box, and unwrapped it, and then I did something I had never done before. I put the chocolate in my mouth, letting it soften until the last possible moment, and then as I chewed it slowly, I prayed that Mr. Pirzada’s family was safe and sound. I had never prayed for anything before, had never been taught or told to, but I decided, given the circumstances, that it was something I should do. That night when I went to the bathroom I only pretended to brush my teeth, for I feared that I would somehow rinse the prayer out as well. I wet the brush and rearranged the tube of paste to prevent my parents from asking any questions, and fell asleep with sugar on my tongue.

Mungo lunged at him then and cracked his fist off his chest. He dared him to strike back. Violence always preceded affection; Mungo didn’t know any other way. Mo-Maw would crack her Scholl sandal off his back, purpling bruises curdling his cream skin, then she would realize she had gone too far and pull him into the softness of her breast. Jodie would scold and demean his poorly wired brain and then, feeling guilty, make a heaped bowl of warm Weetabix and white sugar.

One can try to evade the problem by adopting a ‘morality of intentions’. What’s important is what I intend, not what I actually do or the outcome of what I do. However, in a world in which everything is interconnected, the supreme moral imperative becomes the imperative to know. The greatest crimes in modern history resulted not just from hatred and greed, but even more so from ignorance and indifference. Charming English ladies financed the Atlantic slave trade by buying shares and bonds in the London stock exchange, without ever setting foot in either Africa or the Caribbean. They then sweetened their four o’clock tea with snow-white sugar cubes produced in hellish plantations – about which they knew nothing.

A story has come down about Rumi: a woman asks if he would say something to her young boy about his eating too much of a particular kind of white-sugar candy. Rumi tells her to come back in two weeks. She does, and he tells her again to come in two weeks. She does, and he advises the child to cut down on sweets. "Why did you not say this a month ago?" "Because I had to see if I could resist having that candy for two weeks. I couldn't. Then I tried again and was successful. Only now can I tell him to try not to have so much.

Thank you for inviting me here today " I said my voice sounding nothing like me. "I'm here to testify about things I've seen and experienced myself. I'm here because the human race has become more powerful than ever. We've gone to the moon. Our crops resist diseases and pests. We can stop and restart a human heart. And we've harvested vast amounts of energy for everything from night-lights to enormous super-jets. We've even created new kinds of people, like me. "But everything mankind" - I frowned - "personkind has accomplished has had a price. One that we're all gonna have to pay." I heard coughing and shifting in the audience. I looked down at my notes and all the little black words blurred together on the page. I just could not get through this. I put the speech down picked up the microphone and came out from behind the podium. "Look " I said. "There's a lot of official stuff I could quote and put up on the screen with PowerPoint. But what you need to know what the world needs to know is that we're really destroying the earth in a bigger and more catastrophic was than anyone has ever imagined. "I mean I've seen a lot of the world the only world we have. There are so many awesome beautiful tings in it. Waterfalls and mountains thermal pools surrounded by sand like white sugar. Field and field of wildflowers. Places where the ocean crashes up against a mountainside like it's done for hundreds of thousands of years. "I've also seen concrete cities with hardly any green. And rivers whose pretty rainbow surfaces came from an oil leak upstream. Animals are becoming extinct right now in my lifetime. Just recently I went through one of the worst hurricanes ever recorded. It was a whole lot worse because of huge worldwide climatic changes caused by... us. We the people." .... "A more perfect union While huge corporations do whatever they want to whoever they want and other people live in subway tunnels Where's the justice of that Kids right here in America go to be hungry every night while other people get four-hundred-dollar haircuts. Promote the general welfare Where's the General welfare in strip-mining toxic pesticides industrial solvents being dumped into rivers killing everything Domestic Tranquility Ever sleep in a forest that's being clear-cut You'd be hearing chain saws in your head for weeks. The blessings of liberty Yes. I'm using one of the blessings of liberty right now my freedom of speech to tell you guys who make the laws that the very ground you stand on the house you live in the children you tuck in at night are all in immediate catastrophic danger.

They were a pair of white mice, I thought—only Kitsey was a spun-sugar, fairy-princess mouse whereas Andy was more the kind of luckless, anemic, pet-shop mouse you might feed to your boa constrictor. “Get

You will know if you are too acidic if you get sick often, get urinary tract infections, suffer from headaches, and have bad breath and body odor (when you do not use antiperspirant). Acidosis is the medical term for a blood alkalinity of less than 7.35. A normal reading is called homeostasis. It is not considered a disease; although in and of itself it is recognized as an indicator of disease. Your blood feeds your organs and tissues; so if your blood is acidic, your organs will suffer and your body will have to compensate for this imbalance somehow. We need to do all we can to keep our blood alkalinity high. The way to do this is to dramatically increase our intake of alkaline-rich elements like fresh, clean air; fresh, clean water; raw vegetables (particularly their juices); and sunlight, while drastically reducing our intake of and exposure to acid-forming substances: pollution, cigarettes, hard alcohol, white flour, white sugar, red meat, and coffee. By tipping the scales in the direction of alkalinity through alkaline diet and removal of acid waste through cleansing, and acidic body can become an alkaline one. "Bear in mind that some substances that are alkaline outside the body, like milk, are acidic to the body; meaning that they leave and acid reside in the tissues, just as many substances that are acidic outside the body, like lemons and ripe tomatoes, are alkaline and healing in the body and contribute to the body's critical alkaline reserve.

BRISTOL HOTEL CUCUMBER SALAD Peel and seed halved cucumbers and slice thinly. Finely chop red onion and one chili pepper. Mix in bowl with white cider vinegar, salt, pepper, sugar, dill weed, and a drop of sesame oil. Serve chilled.

I'm staying right here," grumbled the rat. "I haven't the slightest interest in fairs." "That's because you've never been to one," remarked the old sheep . "A fair is a rat's paradise. Everybody spills food at a fair. A rat can creep out late at night and have a feast. In the horse barn you will find oats that the trotters and pacers have spilled. In the trampled grass of the infield you will find old discarded lunch boxes containing the foul remains of peanut butter sandwiches, hard-boiled eggs, cracker crumbs, bits of doughnuts, and particles of cheese. In the hard-packed dirt of the midway, after the glaring lights are out and the people have gone home to bed, you will find a veritable treasure of popcorn fragments, frozen custard dribblings, candied apples abandoned by tired children, sugar fluff crystals, salted almonds, popsicles,partially gnawed ice cream cones,and the wooden sticks of lollypops. Everywhere is loot for a rat--in tents, in booths, in hay lofts--why, a fair has enough disgusting leftover food to satisfy a whole army of rats." Templeton's eyes were blazing. " Is this true?" he asked. "Is this appetizing yarn of yours true? I like high living, and what you say tempts me." "It is true," said the old sheep. "Go to the Fair Templeton. You will find that the conditions at a fair will surpass your wildest dreams. Buckets with sour mash sticking to them, tin cans containing particles of tuna fish, greasy bags stuffed with rotten..." "That's enough!" cried Templeton. "Don't tell me anymore I'm going!

Sugar leans her chin against the knuckles of the hand that holds the pen. Glistening on the page between her silk-shrouded elbows lies an unfinished sentence. The heroine of her novel has just slashed the throat of a man. The problem is how, precisely, the blood will flow. Flow is too gentle a word; spill implies carelessness; spurt is out of the question because she has used the word already, in another context, a few lines earlier. Pour out implies that the man has some control over the matter, which he most emphatically doesn’t; leak is too feeble for the savagery of the injury she has inflicted upon him. Sugar closes her eyes and watches, in the lurid theatre of her mind, the blood issue from the slit neck. When Mrs Castaway’s warning bell sounds, she jerks in surprise. Hastily, she scrutinises her bedroom. Everything is neat and tidy. All her papers are hidden away, except for this single sheet on her writing-desk. Spew, she writes, having finally been given, by tardy Providence, the needful word.

The WORST thing you can do is to slip in ‘little’ white lies just to save yourself from confrontations & emotional conversations.

Sadly, interpretation of medical science is frequently influenced by the dark forces of industry, out to make a killing. And

You can be up to your boobies in white satin, with gardenias in your hair and no sugar cane for miles, but you can still be working on a plantation

Carefully, I arrange the teapot, the little white cup, and the sugar bowl before me like an army. Defense? Or attack?

So much for yesterday. Today, Sophie’s formal education must begin. Dressing the lamb before the kill, as Mrs Castaway once put it, when Sugar dared to ask what, exactly, education is.

By lunchtime the valley was lightly coated, like a cake with confectioner's sugar...there was white fur on the antlers of the iron deer and on the melancholy boughs of the Norway spruce.

I was amused and surprised by the odd, visceral details that returned to me with each work: Pa bringing the girls real white sugar wrapped in brown paper in Little House in the Big Woods, Sally J. Freeman having a man-o-war wrapped around her foot (who even know what a man-o-war was?), Claudia choosing macaroni at the Automat in From the Mixed Up Files of Mrs. Basil E. Frankweiler. These strong, charged images that have never left me - they're often stronger than memories I have of my old life.

Mother Nature does not develop Alzheimer’s—actually there is evidence that even humans would not easily lose brain function with age if they followed a regimen of stochastic exercise and stochastic fasting, took long walks, avoided sugar, bread, white rice, and stock market investments, and refrained from taking economics classes or reading such things as The New York Times.

Hades Where we go when he closes my eyes and under what country; some blue darkness, farther from hell; a landscape of absense and root and stone. There are no bodies here, we dream shapeless dreams-- a constant, cloudless storm. Mother, I'll never wake up from him. I have already traveled too far. My mouth is the color of his mouth and his arms are no longer his arms; they're mute as smoke, as my first white dress, and the spear of his name, once ferocious, dissolves on my tongue like sugar, like birdsong, I whisper it: Hades

Over the course of the slave trade, an estimated 11,000,000 black African people were transported across the Atlantic Ocean to work unpaid on sugar and cotton plantations in the Americas and West Indies.

By the yard it's hard, but inch by inch, anything's a cinch A journey of a thousand leagues begins with a single step In addition, to keep your energy levels at their highest, be careful about what you eat. Start the day with a high protein, low fat and low carbohydrate breakfast. Eat saladswith fish or chicken at lunch. Avoid sugar, salt, white flour products or deserts. Avoid soft drinks and candy bars or pastries. Feed yourself as you would feed a world class athlete before a competition, because in many respects, that’s what you are before starting work each day

The saddest thing you can do as a human is to discuss one person with another for the sake of it. The unkindest thing you can do to a human is to tarnish their reputation in front of others just to make yourself look good. An unfortunate thing that you can do to a person is to be unapologetically direct and not understand their side. However, the WORST thing you can do is to slip in ‘little’ white lies just to save yourself from confrontations & emotional conversations. Complain about each other to each other. Have your freedom … G E N T L Y. Discuss your mind – politely.

She cut a small piece of the gravalax and put it on a piece of black bread, daintily spooned a bit of dill sauce onto it, and ate it like it was the last piece of food in the world. I tried to imitate her, eating so slowly, tasting the raw pink fish and the coarse, sour bread, salt and sugar around the rind, flavors and scents like colors on a palette, like the tones in music.

Girl, you're free, can't you see that? You've got your child, you've got your family down here who love you, you've got your farm. You don't have to ask for anything. You know how few women in this world get to say that, black or white?

The risks of smoking have been known since the 1930s; the U.S. surgeon general report of 1964 squarely faced down the tobacco industry. That put the tobacco propaganda machine into overdrive to squelch the science and any scientists who stood in their way.

And yet that water went only where the Lord directed it. He sent it from the heavens. He poured it into the oceans. He carved those rivers and streams with the tip of His finger. That same finger had carved her into who she was, able to receive that same life.

Is this too dressy?" is Southern Lady code for: I look fabulous and it would be in your best interest to tell me so. "I'm not crazy about it" is code for: I hate that more than sugar-free punch. "What do you think about her?" is code for: I don't like her. "She's always been lovely to me" is code for: I don't like her either. "She has a big personality" means she's loud as a T. rex. "She's the nicest person" means she's boring as pound cake. "She has beautiful skin" means she's white as a tampon. "She's old" means she's racist as Sandy Duncan in Roots. "You are so bad!" is Southern Lady code for: That is the tackiest thing I've ever heard and I am delighted that you shared it with me. "No, you're so bad!" is code for: Let's snitch and bitch. "She's a character" means drunk. "She has a good time means slut. "She's sweet" means Asperger's. "She's outdoorsy" means lesbian. "Hmm" is Southern Lady code for: I don't agree with you but am polite enough not to rub your nose in your ignorance. "Nice talking with you" is code for: Party's over, now scoot.

To put a new spin on an old adage, one could lead a widow to a party, but one couldn't make her dance.

And sugar also resembles alcohol and tobacco in that it is a material for which people rapidly develop a craving, and for which there is nevertheless no physiological need.

Mechanical wrecks, sobbing out plumes of black smoke, marred the sugar-white perfection of the pass.

I’ll stay here, inside my sugar igloo, until death claims me.

But science should be based in fact, not fashion. And policy should be based on science. Facts shouldn’t change. And indeed, they don’t. But their interpretation does. Consider the idea that inflammation causes heart disease. First espoused in the late 1800s after the invention of aspirin by Bayer, this idea was relegated to the dustbin of medical science in favor of the cholesterol hypothesis, which reigned for the second half of the twentieth century. But over the last decade, the “inflammation hypothesis” has made a decided comeback, and is now thought to be the primary factor in the genesis of atherosclerotic plaques and thrombosis.

Because she looks like a cupcake. Dresses like a cupcake. Gives off a scent of baked lemony sugar. Pretty in a way that reminds you of frosting flourishes. Not the forest green and electric blue horrors in the supermarket, but the pastel kind that is used at weddings or tasteful Easter gatherings. She looks so much like a cupcake that when I first met her at orientation, I had a very real desire to eat her. Bite deeply into her white shoulder. Dig a fork in her cheek.

Shh!" said Ford. "It's conical. So what you do is, you see, you fill it with fine white sand, alright? Or sugar. Fine white sand, and/or sugar. Anything. Doesn't matter. Sugar's fine. And when it's full, you pull the plug out... are you listening?" "I'm listening." "You pull the plug out, and it all just twirls away, twirls away you see, out of the plughole. "Clever." "That's not the clever bit. This is the clever bit, I remember now that this is the clever bit. The clever bit is that you then thread the film in the projector... backwards!" "Backwards?" "Yes. Threading it backwards is definitely the clever bit. So then, you just sit and watch it, and everything just appears to spiral upwards out of the plughole and fill the bath. See?" "And that's how the Universe began is it?" said Arthur. "No," said Ford, "but it's a marvelous way to relax.

I know this world is a long way off from the ideals it was founded on, but that doesn't mean the ideals aren't worth trying to attain, does it? That we shouldn't stand up and defend others' honor?

I groaned,holding my stomach. "Easton Heights never covered this.Cue dramatic voice-over: 'On the next all-new episode: Halloween gone dangerously wrong. Carys consumes lethal amounts of sugar. Will she live to see Homecoming? And,more terrifying,Will anyone ask her now that she's gained three pounds?'" Arianna frowned as she pinned my wig into place. "No one made you eat an entire bag of Tootsie Rolls.

Sugar understood the permanence of being Sugar or Lotty or Lucy or whoever you might be, trapped on a square of card to be shown at will to strangers. Whatever violations she routinely submits to in the privacy of bedroom, they vanish the moment they're over, half-forgotten with the drying of sweat. But to be chemically fixed in time and passed hand to hand forever: that is a nakedness which can never be clothed again

The greatest crimes in modern history resulted not just from hatred and greed, but even more so from ignorance and indifference. Charming English ladies financed the Atlantic slave trade by buying shares and bonds in the London stock exchange, without ever setting foot in either Africa or the Caribbean. They then sweetened their four o'clock tea with snow-white sugar cubes produced in hellish plantations - about which they knew nothing.

What I’d really like is a teaspoon of white sugar in my regular Lipton tea. Not honey, not agave, not raw organic turbinado. Just good old white processed sugar.” “Does Mrs. Quinn keep something as toxic as that in the house?” Lara asks.

One will starve to death with just as much certainty and much more speedily, if one attempts to live upon foods containing only one or two elements of nutrition, as if one were totally abstaining from food. A diet of white flour and water, or white sugar and water, will result in death much sooner than a diet of water only. If no food is eaten the body feeds upon its own food reserves, but it has no provision for meeting the exigencies created by prolonged subsistence on one-sided diets.

Bennie's corner of Brooklyn looked different every time Sierra passed through it. She stopped at the corner of Washington Avenue and St. John's Place to take in the changing scenery. A half block from where she stood, she'd skinned her knee playing hopscotch while juiced up on iceys and sugar drinks. Bennie's brother, Vincent, had been killed by the cops on the adjacent corner, just a few steps from his own front door. Now her best friend's neighborhood felt like another planet. The place Sierra and Bennie used to get their hair done had turned into a fancy bakery of some kind, and yes, the coffee was good, but you couldn't get a cup for less than three dollars. Plus, every time Sierra went in, the hip, young white kid behind the counter gave her either the don't-cause-no-trouble look or the I-want-to-adopt-you look. The Takeover (as Bennie had dubbed it once) had been going on for a few years now, but tonight its pace seemed to have accelerated tenfold. Sierra couldn't find a single brown face on the block. It looked like a late-night frat party had just let out; she was getting funny stares from all sides--as if she was the out-of-place one, she thought. And then, sadly, she realized she was the out-of-place one.

Punch’ being of course an Indian word, arriving in the English language via the Hindustani panch (five), a reference to the number of ingredients for the drink, which traditionally were (according to Hobson Jobson) ‘arrack, sugar, lime-juice, spice and water’.

First of all, true prophecies don’t go out of style. That’s like saying Darwin’s The Origin of Species is irrelevant because Darwin didn’t know what genes were. Secondly, it is a signpost on a journey of pilgrimage. It provides you with perspective on where you’ve come from, and where you’re going. And lastly, Yudkin correctly fingered the sugar and food industries for what they were, and still are. Those

This is the price at which you eat sugar in Europe. Yet when my mother sold me for ten patagons20 on the coast of Guinea, she said to me: ‘My dear child, bless our fetiches, adore them for ever; they will make thee live happily; thou hast the honour of being the slave of our lords, the whites, which is making the fortune of thy father and mother.’ Alas! I know not whether I have made their fortunes; this I know, that they have not made mine. Dogs, monkeys, and parrots are a thousand times less wretched than I. The Dutch fetiches, who have converted me, declare every Sunday that we are all of us children of Adam—blacks as well as whites. I am not a genealogist, but if these preachers tell truth, we are all second cousins. Now, you must agree, that it is impossible to treat one’s relations in a more barbarous manner.

In a world in which everything is interconnected, the supreme moral imperative becomes the imperative to know. The greatest crimes in modern history resulted not just from hatred and greed, but even more so from ignorance and indifference. Charming English ladies financed the Atlantic slave trade by buying shares and bonds in the London stock exchange, without ever setting foot in either Africa or the Caribbean. They then sweetened their four o'clock tea with snow-white sugar cubes produced in hellish plantations – about which they knew nothing.

They are the fallen gods. The new gods are producers, creators, doers. The new gods are the chinless techno-children who would rather eat white sugar and watch science-fiction films than worry about what shoes they wear. And these poor souls desperately push papers around hoping that a mystical message will appear to save them from the new, awkward, brilliant gods and their silicon-chip reality. Some of them will survive, of course, but most will fall. Uncreative thinking is done better by machines. Poor souls, you can almost hear them sweating.

We think we know the ones we love. Our husbands, our wives. We know them - we are them, sometimes; when separated at a party we find ourselves voicing their opinions, their taste in food or books, telling an anecdote that never happened to us but happened to them. We watch their tics of conversation, of driving and dressing, how they touch a sugar cube to their coffee and stare as it turns white to brown, then drop it, satisfied, into the cup. I watched my own husband do that every morning; I was a vigilant wife. We think we know them. We think we love them. But what we love turns out to be a poor translation, a translation we ourselves have made, from a language we barely know. We try to get past it to the original, but we never can. We have seen it all. But what have we really understood? One morning we awaken. Beside us, that familiar sleeping body in the bed: a new kind of stranger. For me, it came in 1953. That was when I stood in my house and saw a creature merely bewitched with my husband's face. Perhaps you cannot see a marriage. Like those giant heavenly bodies invisible to the human eye, it can only be charted by its gravity, its pull on everything around it. That is how I think of it. That I must look at everything around it, all the hidden stories, the unseen parts, so that somewhere in the middle - turning like a dark star - it will reveal itself at last.

There is a phrase that Hasan believed captured the essence of the entanglement of capitalism, colonialism, and slavery: “White sugar means Black misery.” He said, “If Europe is what it is nowadays, it’s because of the blood and the efforts of Africans who have been taken to America to work on plantations and generate profits. It favored the industrial development of Europe, since part of Europe’s development was made possible by the fact that we [sent] to America slaves who worked hard to create development. That’s the root of Europe’s current development.

Such fears seemed more than imaginary because, in 1839, fifty-three recently enslaved Africans had overthrown the white crew of the Cuban slave-ship Amistad as they were being transported from Havana to the island’s eastern sugar frontier. Trying to sail to Africa, the rebels made an accidental landfall on the Connecticut coast. State authorities charged them with murder, but abolitionists intervened and pushed the case into the Supreme Court. Concluding that the Amistad’s cargo had been illegally transported across the Atlantic, the Court made its only pre-twentieth-century antislavery decision. It ruled that the rebels had been kidnapped, that they had freed themselves, and that they could return to Africa.19

Josey?” She heard her mother’s voice in the hall, then the thud of her cane as she came closer. “Please don’t tell her I’m here,” the woman in the closet said, with a strange sort of desperation. Despite the cold outside, she was wearing a cropped white shirt and tight dark blue jeans that sat low, revealing a tattoo of a broken heart on her hip. Her hair was bleached white-blond with about an inch of silver-sprinkled dark roots showing. Her mascara had run and there were black streaks on her cheeks. She looked drip-dried, like she’d been walking in the rain, though there hadn’t...

I took another road, past the old sugar works and the water wheel that had not turned for years. I went to parts of Coulibri that I had not seen, where there was no road, no path, no track. And if the razor grass cut my legs and arms I would think 'It's better than people.' Black ants or red ones, tall nests swarming with white ants, rain that soaked me to the skin - once I saw a snake. All better than people. Better, better, better than people.

Tim’s Cranberry-Orange Bread Baker Tim Brunelle makes this yummy quick bread for Greta’s Grains. Make a day ahead of time for easiest slicing. Ingredients: 2 cups unbleached white flour ¾ cup sugar 1½ teaspoons baking powder ½ teaspoon baking soda Zest and juice of one orange. If juice doesn’t equal ¾ cup, add

Back in the buffalo days, the Cheyenne prophet Sweet Medicine had seen a vision of men with hair on their faces who would come bringing a white sand that was poison to Indians. The prophecy had come true, the white sand was sugar, and Adeline blamed the white man for poisoning her right up to two hundred pounds.

The worst thing about being underweight or overweight; too dark or too white – in short too plain and bland in someone’s perception is the fact that most people just end up talking to you because they feel you can be a good stepping stone. And guess what – it sucks! It sucks being the ladder to so many, helping everyone grow and bloom, only to find yourself splayed upon the mud to be used as a path from one person to another. Not moving an inch. Just lying there on the sticky dirt infused ground – hoping someone would help you up – no one ever comes. The only person who can help you crawl out is yourself. Get up. Try. Just try. You ARE Enough!

I was almost sad when we arrived a the squat, white clubhouse. It was halfway to dark by then, with both a moon and a sun sitting high in a sky that was sugar almond pink and shot with gold. The birds were singing valiantly against the coming night, swooping over the greens in long, drunken loops. The air was grassy, with a hint of flowers and earth, and the warm, sweet outbreath of the day sighed gently into our hair and over our skin. I felt like asking Raymond whether we should keep walking, walk over the rolling greens, keep walking till the birds fell silent in their bowers and we could see only by starlight. It almost felt like he might suggest it himself.

Siena’s claim to caloric fame is its panforte, a rich, chewy concoction of nuts, honey, and candied fruits that impresses even fruitcake haters. There are a few varieties: Margherita, dusted in powdered sugar, is more fruity, while panpepato has a spicy, peppery crust. Locals prefer a chewy, white macaroon-and-almond cookie called ricciarelli.

Then again: there was not exactly a word for Boris and me... It was just about drowsy air-conditioned afternoons, lonely and drunk, blinds closed against the glare, empty sugar packets and dried-up orange peels strewn on the carpet, "Dear Prudence" from the White Album (which Boris adored) or else the same mournful old Radiohead over and over...

Turkish Delight Turkish delight has had a bad reputation since that man C.S.Lewis - a positive genius in other ways - linked it for ever with one of the most terrifying creations in literature, the White Witch of Narnia, and that naughty, sticky, traitorous Edmund. But with the sensuous pleasure imbued in its melting, gelatinous texture, and, when made in the proper way, delicately perfumed with rose petals, flavoured with oils and dusted with sugar, it reclaims its power as a sweet as seductive as Arabian nights. The fact that it now carries with it a whiff of danger merely adds to its pleasure. It is not, truly, a sweet for children. They simply complain, and get the almonds stuck up their noses,

The fence is as strong now as it was the day we met. Barbed wire strewn between white picket fences and roughhewn poles.

You can be up to your boobies in white satin, with gardenias in your hair and no sugar cane for miles, but you can still be working on a plantation.

Maybe, just maybe, they'd grant that one could be a reasonable adult and still see the world with imaginative eyes and with a heart ready to believe.

It’s called the Sugar Heights Association. You know, one of those neighborhood things. They fight over the zoning regulations when they don’t like em and make sure everyone in the neighborhood keeps to a certain . . . uh, standard, I guess you’d say. There are lots of rules. Like you can put up white lights at Christmas but not colored ones. And they can’t blink.

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

Nothing will ever be more beautiful than a landscape of fresh snow. Pines are scattered through the yard, each one frosted in glittering white crystals, dark green dots peeking through.

For so uncaring is life constructed that a minute before a happy man kills a child he is still happy and a minute before a woman screams with fear she can close her eyes and dream of the sea and the last minute of a child's life this child's parents can sit in the kitchen and wait for sugar and speak of their child's white teeth and about a rowing boat and the child itself can close a gate and start walking across a road with a few lumps of sugar wrapped in white paper in its right hand and this entire last minute nothing see except a long, shiny river and a broad boat with silent oars.

They were a pair of white mice, I thought—only Kitsey was a spun-sugar, fairy-princess mouse whereas Andy was more the kind of luckless, anemic, pet-shop mouse you might feed to your boa constrictor.

Things I Used to Get Hit For: Talking back. Being smart. Acting stupid. Not listening. Not answering the first time. Not doing what I’m told. Not doing it the second time I’m told. Running, jumping, yelling, laughing, falling down, skipping stairs, lying in the snow, rolling in the grass, playing in the dirt, walking in mud, not wiping my feet, not taking my shoes off. Sliding down the banister, acting like a wild Indian in the hallway. Making a mess and leaving it. Pissing my pants, just a little. Peeing the bed, hardly at all. Sleeping with a butter knife under my pillow. Shitting the bed because I was sick and it just ran out of me, but still my fault because I’m old enough to know better. Saying shit instead of crap or poop or number two. Not knowing better. Knowing something and doing it wrong anyway. Lying. Not confessing the truth even when I don’t know it. Telling white lies, even little ones, because fibbing isn’t fooling and not the least bit funny. Laughing at anything that’s not funny, especially cripples and retards. Covering up my white lies with more lies, black lies. Not coming the exact second I’m called. Getting out of bed too early, sometimes before the birds, and turning on the TV, which is one reason the picture tube died. Wearing out the cheap plastic hole on the channel selector by turning it so fast it sounds like a machine gun. Playing flip-and-catch with the TV’s volume button then losing it down the hole next to the radiator pipe. Vomiting. Gagging like I’m going to vomit. Saying puke instead of vomit. Throwing up anyplace but in the toilet or in a designated throw-up bucket. Using scissors on my hair. Cutting Kelly’s doll’s hair really short. Pinching Kelly. Punching Kelly even though she kicked me first. Tickling her too hard. Taking food without asking. Eating sugar from the sugar bowl. Not sharing. Not remembering to say please and thank you. Mumbling like an idiot. Using the emergency flashlight to read a comic book in bed because batteries don’t grow on trees. Splashing in puddles, even the puddles I don’t see until it’s too late. Giving my mother’s good rhinestone earrings to the teacher for Valentine’s Day. Splashing in the bathtub and getting the floor wet. Using the good towels. Leaving the good towels on the floor, though sometimes they fall all by themselves. Eating crackers in bed. Staining my shirt, tearing the knee in my pants, ruining my good clothes. Not changing into old clothes that don’t fit the minute I get home. Wasting food. Not eating everything on my plate. Hiding lumpy mashed potatoes and butternut squash and rubbery string beans or any food I don’t like under the vinyl seat cushions Mom bought for the wooden kitchen chairs. Leaving the butter dish out in summer and ruining the tablecloth. Making bubbles in my milk. Using a straw like a pee shooter. Throwing tooth picks at my sister. Wasting toothpicks and glue making junky little things that no one wants. School papers. Notes from the teacher. Report cards. Whispering in church. Sleeping in church. Notes from the assistant principal. Being late for anything. Walking out of Woolworth’s eating a candy bar I didn’t pay for. Riding my bike in the street. Leaving my bike out in the rain. Getting my bike stolen while visiting Grandpa Rudy at the hospital because I didn’t put a lock on it. Not washing my feet. Spitting. Getting a nosebleed in church. Embarrassing my mother in any way, anywhere, anytime, especially in public. Being a jerk. Acting shy. Being impolite. Forgetting what good manners are for. Being alive in all the wrong places with all the wrong people at all the wrong times.

How did you learn? To use the Paths, I mean?" His mouth twisted into an impish grin. "Don't let my good looks fool you. I'm terribly clever." I rolled my eyes. "Clearly. But you still shouldn't be abot to use te Paths." He shrugged, standing. "Watch and wait long enough, want something bad enough, and you can figure out a way to make it happen. I make a lot of things happen." Smiling enigmatically, he reached out a hand to my wall. "I'll pick you up later?" "I haven't agreed to anything!" I narrowed me eyes. "Of course," he said, distracted as he focused on the white lines snaking out to make a door. "So, I'll pick you up later, then." "No! Don't you listen to anything? Tell Raquel I'm not going to-" Before I could finish my sentence he walked through the faerie door, muttering something that sounded suspiciously like, "Girls are annoying." The wall formed again behind him, becoming the innocent recipient of my withering glare.Jack might look my age, but he was like a little kid on a sugar high-in need of a good spanking. Good heavens, that sounded creepy.

The original study showed that the GI of white bread was 69, while the GI of whole grain bread was 72 and Shredded Wheat cereal was 67, while that of sucrose (table sugar) was 59.5 Yes, the GI of whole grain bread is higher than that of sucrose. Incidentally, the GI of a Mars bar—nougat, chocolate, sugar, caramel, and all—is 68. That’s better than whole grain bread. The GI of a Snickers bar is 41—far better than whole grain bread.

He even saw clearly the world she inhabited, a still snowscape where the sky was forever graced with silver stars and a crescent moon, the snow falling steadily. In the silence you could practically hear the snowflakes coming to rest on the ground like smooth white sugar. In her exquisite cabin in the snow, the Eve that Luo Ji had formed out of one of his mind’s ribs sat before an ancient fireplace quietly watching the dancing flames.

We entered the cool cave of the practice space with all the long-haired, goateed boys stoned on clouds of pot and playing with power tools. I tossed my fluffy coat into the hollow of my bass drum and lay on the carpet with my worn newspaper. A shirtless boy came in and told us he had to cut the power for a minute, and I thought about being along in the cool black room with Joey. Let's go smoke, she said, and I grabbed the cigarettes off the amp. She started talking to me about Wonder Woman. I feel like something big is happening, but I don't know what to do about it. With The Straight Girl? I asked in the blankest voice possible. With everything. Back in the sun we walked to the edge of the parking lot where a black Impala convertible sat, rusted and rotting, looking like it just got dredged from a swamp. Rainwater pooling on the floor. We climbed up onto it and sat our butts backward on the edge of the windshield, feet stretched into the front seat. Before she even joined the band, I would think of her each time I passed the car, the little round medallions with the red and black racing flags affixed to the dash. On the rusting Chevy, Joey told me about her date the other night with a girl she used to like who she maybe liked again. How her heart was shut off and it felt pretty good. How she just wanted to play around with this girl and that girl and this girl and I smoked my cigarette and went Uh-Huh. The sun made me feel like a restless country girl even though I'd never been on a farm. I knew what I stood for, even if nobody else did. I knew the piece of me on the inside, truer than all the rest, that never comes out. Doesn't everyone have one? Some kind of grand inner princess waiting to toss her hair down, forever waiting at the tower window. Some jungle animal so noble and fierce you had to crawl on your belly through dangerous grasses to get a glimpse. I gave Joey my cigarette so I could unlace the ratty green laces of my boots, pull them off, tug the linty wool tights off my legs. I stretched them pale over the car, the hair springing like weeds and my big toenail looking cracked and ugly. I knew exactly who I was when the sun came back and the air turned warm. Joey climbed over the hood of the car, dusty black, and said Let's lie down, I love lying in the sun, but there wasn't any sun there. We moved across the street onto the shining white sidewalk and she stretched out, eyes closed. I smoked my cigarette, tossed it into the gutter and lay down beside her. She said she was sick of all the people who thought she felt too much, who wanted her to be calm and contained. Who? I asked. All the flowers, the superheroes. I thought about how she had kissed me the other night, quick and hard, before taking off on a date in her leather chaps, hankies flying, and I sat on the couch and cried at everything she didn't know about how much I liked her, and someone put an arm around me and said, You're feeling things, that's good. Yeah, I said to Joey on the sidewalk, I Feel Like I Could Calm Down Some. Awww, you're perfect. She flipped her hand over and touched my head. Listen, we're barely here at all, I wanted to tell her, rolling over, looking into her face, we're barely here at all and everything goes so fast can't you just kiss me? My eyes were shut and the cars sounded close when they passed. The sun was weak but it baked the grime on my skin and made it smell delicious. A little kid smell. We sat up to pop some candy into our mouths, and then Joey lay her head on my lap, spent from sugar and coffee. Her arm curled back around me and my fingers fell into her slippery hair. On the February sidewalk that felt like spring.

At her first and only ballet performance, Trixie had been the lead reindeer, drawing out the sleigh that held the Sugar Plum Fairy. She wore a white leotard and an antler headband, and had a painted red nose. Daniel hadn't taken his eyes off her, not for any of the three minutes and twenty-two seconds that she stood on that stage. He didn't want to take his eyes off her now, but part of this new routine of adolescence meant a portion of the dance took place offstage.

On the one hand, Klaus, surely the only man in Topeka outfitted in white linen, could not take these kids—with their refrigerators full of food, their air-conditioning and television, their freedom from stigma or state violence—seriously; what could be more obvious than the fact that they did not know what suffering was, that if they suffered from anything it was precisely this lack of suffering, a kind of neuropathy that came from too much ease, too much sugar, a kind of existential gout?

THE BEET IS THE MOST INTENSE of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip . . . The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin's favorite vegetable. You could see it in his eyes. In Europe there is grown widely a large beet they call the mangel-wurzel. Perhaps it is mangel-wurzel that we see in Rasputin. Certainly there is mangel-wurzel in the music of Wagner, although it is another composer whose name begins, B-e-e-t——. Of course, there are white beets, beets that ooze sugar water instead of blood, but it is the red beet with which we are concerned; the variety that blushes and swells like a hemorrhoid, a hemorrhoid for which there is no cure. (Actually, there is one remedy: commission a potter to make you a ceramic asshole—and when you aren't sitting on it, you can use it as a bowl for borscht.) An old Ukrainian proverb warns, “A tale that begins with a beet will end with the devil.” That is a risk we have to take.

Thinking of Wallace Stevens on the First Snowy Day in December” This new snow seems to speak of virgins With frail clothes made of gold, Just as the old snow shall whisper Of concierges in France. The new dawn sings of beaches Dazzling as sugar and clean as the clouds of Greece, Just as the exhausted dusk shall sing Of the waves on the western shore. This new strength whispers of the darkness of death, Of the frail skiff lost in the giant cave, Just as in the boat nearing death you sang Of feathers and white snow.

She bought me betta fish when I was six, after I kept telling her the same story, every day, about the tanks we had in my class at school, the betta fish, red and purple and blue and green, swimming lazily in the tanks, flashing brilliant and then dull. She came home with one on a Sunday, after she'd been out all weekend. I hadn't seen her since Friday, since she told Mam she was going to the store to buy some milk and some sugar and didn't come back. When she came back, her skin was dry and flaking at the corners of her mouth, her hair stuck out in a bushy halo, and she smelled like wet hay. The fish was green, the color of pine needles, and he had stripes down his tail the color of red mud. I called him Bubby Bubbles, since he blew bubbles all day, and when I leaned over his tank, I could hear him crunching on the fish food Leonie had brought home in a sample-size bag. I imagined even then that one day I could lean over his bowl, and instead of crunching, little words would pop out the bubbles that fizzed up to the surface. Big face. Light. And love. But when the sample size of fish food ran out, and I asked Leonie to buy me more, she said she would, and then forgot, again and again, until old day she said: Give him sold old bread. I figured he couldn't crunch like needed on some old bread, so I kept bugging her about it, and Bubby got skinnier and skinnier, his bubbles smaller and smaller, until I walked into the kitchen one day and he was floating on top of the water, his eyes white, a slimy scrim like fat, no voice in his bubbles. Leonie kill things.

Is she pretty?” That would be a hell yes. Big soft eyes, full pink lips. Legs and tight skirts. And those damn cowboy boots. And the yoga pants and bra top she wore sailing. Long blond hair—-at least he thought it was long; she always kept it wound up and clipped in a messy bun. He’d dated white girls before, a time or two. But never someone that white, from Texas. Or that young. She was what, fifteen years younger, at least. An itty-bitty thing who could throw a grown man to the ground. “Yeah,” he said. “She’s real pretty.

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

I wanted a Fakahatchee ghost orchid, in full bloom, maybe attached to a gnarled piece of custard apple tree, and I wanted its roots to spread as broad as my hand and each root to be only as wide as a toothpick. I wanted the bloom to be snow-white, white as sugar, white as lather, white as teeth. I knew its shape by heart, the peaked face with the droopy mustache of petals, the albino toad with its springy legs. It would not be the biggest or the showiest or the rarest or the finest flower here, except to me, because I wanted it.

The People of the Eastern Ice, they are melting like the snow— They beg for coffee and sugar; they go where the white men go. The People of the Western Ice, they learn to steal and fight; "They sell their furs to the trading-post: they sell their souls to the white. The People of the Southern Ice, they trade with the whaler's crew; Their women have many ribbons, but their tents are torn and few. But the People of the Elder Ice, beyond the white man's ken— Their spears are made of the narwhal-horn, and they are the last of the Men!

At first Alexander could not believe it was his Tania. He blinked and tried to refocus his eyes. She was walking around the table, gesturing, showing, leaning forward, bending over. At one point she straightened out and wiped her forehead. She was wearing a short-sleeved yellow peasant dress. She was barefoot, and her slender legs were exposed above her knee. Her bare arms were lightly tanned. Her blonde hair looked bleached by the sun and was parted into two shoulder-length braids tucked behind her ears. Even from a distance he could see the summer freckles on her nose. She was achingly beautiful. And alive. Alexander closed his eyes, then opened them again. She was still there, bending over the boy’s work. She said something, everyone laughed loudly, and Alexander watched as the boy’s arm touched Tatiana’s back. Tatiana smiled. Her white teeth sparkled like the rest of her. Alexander didn’t know what to do. She was alive, that was obvious. Then why hadn’t she written him? And where was Dasha? Alexander couldn’t very well continue to stand under a lilac tree. He went back out onto the main road, took a deep breath, stubbed out his cigarette, and walked toward the square, never taking his eyes off her braids. His heart was thundering in his chest, as if he were going into battle. Tatiana looked up, saw him, and covered her face with her hands. Alexander watched everyone get up and rush to her, the old ladies showing unexpected agility and speed. She pushed them all away, pushed the table away, pushed the bench away, and ran to him. Alexander was paralyzed by his emotion. He wanted to smile, but he thought any second he was going to fall to his knees and cry. He dropped all his gear, including his rifle. God, he thought, in a second I’m going to feel her. And that’s when he smiled. Tatiana sprang into his open arms, and Alexander, lifting her off her feet with the force of his embrace, couldn’t hug her tight enough, couldn’t breathe in enough of her. She flung her arms around his neck, burying her face in his bearded cheek. Dry sobs racked her entire body. She was heavier than the last time he felt her in all her clothes as he lifted her into the Lake Ladoga truck. She, with her boots, her clothes, coats, and coverings, had not weighed what she weighed now. She smelled incredible. She smelled of soap and sunshine and caramelized sugar. She felt incredible. Holding her to him, Alexander rubbed his face into her braids, murmuring a few pointless words. “Shh, shh…come on, now, shh, Tatia. Please…” His voice broke. “Oh, Alexander,” Tatiana said softly into his neck. She was clutching the back of his head. “You’re alive. Thank God.” “Oh, Tatiana,” Alexander said, hugging her tighter, if that were possible, his arms swaddling her summer body. “You’re alive. Thank God.” His hands ran up to her neck and down to the small of her back. Her dress was made of very thin cotton. He could almost feel her skin through it. She felt very soft. Finally he let her feet touch the ground. Tatiana looked up at him. His hands remained around her little waist. He wasn’t letting go of her. Was she always this tiny, standing barefoot in front of him? “I like your beard,” Tatiana said, smiling shyly and touching his face. “I love your hair,” Alexander said, pulling on a braid and smiling back. “You’re messy…” He looked her over. “And you’re stunning.” He could not take his eyes off her glorious, eager, vivid lips. They were the color of July tomatoes— He bent to her—

I have never been one of those girls who's always dreamed of Paris. Of being proposed to at Disneyland, getting trussed up like a Christmas cake on their wedding day, of a nice white kitchen with a French bulldog. It must be nice to want everything you're supposed to want.

The Place Faidherbe had the characteristic atmosphere, the overdone décor, the floral and verbal excess, of a subprefecture in southern France gone mad. The ten cars left the Place Faidherbe only to come back five minutes later, having once more completed the same circuit with their cargo of anemic Europeans, dressed in unbleached linen, fragile creatures as wobbly as melting sherbet. For weeks and years these colonials passed the same forms and faces until they were so sick of hating them that they didn’t even look at one another. The officers now and then would take their families out for a walk, paying close attention to military salutes and civilian greetings, the wives swaddled in their special sanitary napkins, the children, unbearably plump European maggots, wilted by the heat and constant diarrhea. To command, you need more than a kepi; you also need troops. In the climate of Fort-Gono the European cadres melted faster than butter. A battalion was like a lump of sugar in your coffee; the longer you looked the less you saw. Most of the white conscripts were permanently in the hospital, sleeping off their malaria, riddled with parasites made to order fo every nook and cranny of the body, whole squads stretched out flat between cigarettes and flies, masturbating under moldy sheets, spinning endless yarns between fits of painstakingly provoked and coddled fever.

We said it from the beginning. No strings. No regrets. We lay, tangled in a web of sheets, Limbs and anemic light, And we passed promises back and forth like slippery stars. You told me you were recovering from A broken heart. I told you I was recovering from A broken life. Fair enough, we agreed and laughed.   We wrote stories on our bodies. Middles and endings Etched onto our feet and the palms of our hands. Our hopes were lettered in black and silver On a background of stark white flesh. We traded words on our tongues like tiny drops of melted sugar.

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.

Life in the Cause would lurch forward as it always did. You worked, slaved, fought off the rats, the mice, the roaches, the ants, the Housing Authority, the cops, the muggers, and now the drug dealers. You lived a life of disappointment and suffering, of too-hot summers and too-cold winters, surviving in apartments with crummy stoves that didn’t work and windows that didn’t open and toilets that didn’t flush and lead paint that flecked off the walls and poisoned your children, living in awful, dreary apartments built to house Italians who came to America to work the docks, which had emptied of boats, ships, tankers, dreams, money, and opportunity the moment the colored and the Latinos arrived. And still New York blamed you for all its problems. And who can you blame? You were the one who chose to live here, in this hard town with its hard people, the financial capital of the world, land of opportunity for the white man and a tundra of spent dreams and empty promises for anyone else stupid enough to believe the hype. Sister Gee stared at her neighbors as they surrounded her, and at that moment she saw them as she had never seen them before: they were crumbs, thimbles, flecks of sugar powder on a cookie, invisible, sporadic dots on the grid of promise, occasionally appearing on Broadway stages or on baseball teams with slogans like “You gotta believe,” when in fact there was nothing to believe but that one colored in the room is fine, two is twenty, and three means close up shop and everybody go home; all living the New York dream in the Cause Houses, within sight of the Statue of Liberty, a gigantic copper reminder that this city was a grinding factory that diced the poor man’s dreams worse than any cotton gin or sugarcane field from the old country. And now heroin was here to make their children slaves again, to a useless white powder. She looked them over, the friends of her life, staring at her. They saw what she saw, she realized. She read it in their faces. They would never win. The game was fixed. The villains would succeed. The heroes would die.

Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?" "You may indeed." When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots. Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.

I’d forgotten the names of most of the plants, but back in Dana Ramos’s class I’d known them all. I only lived four years in New England, but I noticed more and learned more about what was around me there than I ever had in Indiana, and more than I ever would in LA, where there’s constantly something new and impossibly technicolor blooming on my street. I could still tell you a few of them, the stalwart trees and ephemeral flowers of New Hampshire: painted trillium, bunchberry, hemlock, sheep laurel, white cedar, bloodroot. Below me and above me and in the woods stretching thick and endless, their leaves made sugar out of nothing but light.

Sunday night is my personal weekly Halloween. I walk along slowly and drag my fingertips along the bars of chocolate. Goddamn, you sexy little squares. Dark, milk, white, I do not discriminate. I eat it all. Those fluorescent sour candies that only obnoxious little boys like. I suck candy apples clean. If an envelope seal is sweet, I’ll lick it twice. Growing up, I was that kid who would easily get lured into a van with the promise of a lollipop. Sometimes, I let the retail seduction last for twenty minutes, ignoring Marco and feeling up the merchandise, but I’m so tired of male voices. “Five bags of marshmallows,” Marco says in a resigned tone. “Wine. And a can of cat food.” “Cat food is low carb.” He makes no move to scan anything, so I scan each item myself and unroll a few notes from my tips. “Your job involves selling things. Sell them. Change, please.” “I just don’t know why you do this to yourself.” Marco looks at the register with a moral dilemma in his eyes. “Every week you come and do this.” He hesitates and looks over his shoulder where his sugar book sits under a layer of dust. He knows not to try to slip it into my bag with my purchases. “I don’t know why you care, dude. Just serve me. I don’t need your help.” He’s not entirely wrong about my being an addict. I would lick a line of icing sugar off this counter right now if no one were around. I would walk into a cane plantation and bite right in... “Give me my change or I swear to God …” I squeeze my eyes shut and try to tamp down my temper. “Just treat me like any other customer.” He gives me a few coins’ change and bags my sweet, spongy drugs.

Recipes TOM PEPPER’S HOT BREW To soothe the throat or otherwise ease a long day. 1.4 drachm (1 tsp) local raw honey 16 drachm (1 oz) scotch or bourbon ½ pint (1 cup) hot water 3 sprigs fresh thyme Stir honey and bourbon at bottom of mug. Add hot water and thyme sprigs. Steep five minutes. Sip while warm. BLACKFRIARS BALM FOR BUGS AND BOILS To subdue angry, itchy skin caused by insect bites. 1 drachm (0.75 tsp) castor oil 1 drachm (0.75 tsp) almond oil 10 drops tea tree oil 5 drops lavender oil In a 2.7 drachm (10 ml) glass rollerball vial, add the 4 oils. Fill to top with water and secure cap. Shake well before each use. Apply to itchy, uncomfortable skin. ROSEMARY BUTTER BISCUIT COOKIES A traditional shortbread. Savory yet sweet, and in no way sinister. 1 sprig fresh rosemary 1 ½ cup butter, salted 2⁄3cup white sugar 2 ¾ cup all-purpose flour Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste). Soften butter; blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 1.25-inch balls; press gently into pans until 0.5-inch thick. Refrigerate at least 1 hour. Preheat oven to 375°F. Bake for 10–12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.

When I was a nursemaid at the home of the landowners, a nun who happened to pass once gave me something square and white.Timidly I licked it and discovered that it was sweet and delicious. I realize now that it must have been a sugar cube;but still, more than twenty years later, I remember clearly the joy I felt then. It's not just children; everyone seems to be deeply touched by unexpected joy brought to them by others and is unable to forget it. That child will be grown up by now, and if he hasn't forgotten me, whenever he sees a crying child he'll want to say a kind word and wipe the kid's nose. And when that kid grows up, he'll do the same. To do something kind for another is never a bad feeling; it fosters a spirit of caring for other people. And who knows,after a hundrend years, human beings may even learn to cooperate with one another...Yes, that was it: I'd try to teach children that if they felt glad when someone gave them a single piece of candy,then they in turn should give to others.

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.

what traveled to these populations in every corner a Western trader could reach were four highly portable and popular items: sugar, molasses, white flour, and white rice. In other words: refined carbohydrates. With these western foods came diseases, and so these illnesses came to be called “Western diseases,” or the “diseases of civilization.

The British Royal Navy’s Surgeon Captain Thomas L. Cleave had seen the same phenomenon in so many remote areas to which he traveled in the early 1900s that he called all chronic illnesses the “saccharine diseases,” because so many of these ailments arrived in concert with the introduction of refined carbohydrates—principally sugar and white flour.

For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses.

As far as the body is concerned, white flour is not much different from sugar. Unless supplemented, it offers none of the good things (fiber, B vitamins, healthy fats) in whole grains—it’s little more than a shot of glucose. Large spikes of glucose are inflammatory and wreak havoc on our insulin metabolism. Eat whole grains and minimize your consumption of white flour.

[Stice's] parents had met and fallen in love in a Country/Western bar in Partridge KS — just outside Liberal KS on the Oklahoma border — met and fallen in star-crossed love in a bar playing this popular Kansas C/W-bar-game where they put their bare forearms together and laid a lit cigarette in the little valley between the two forearms' flesh and kept it there till one of them finally jerked their arm away and reeled away holding their arm. Mr. and Mrs. Stice each discovered somebody else that wouldn't jerk away and reel away, Stice explained. Their forearms were still to this day covered with little white slugs of burn-scar. They'd toppled like pines for each other from the git-go, Stice explained. They'd been divorced and remarried four or five times, depending on how you defined certain jurisprudential precepts. When they were on good domestic terms they stayed in their bedroom for days of squeaking springs with the door locked except for brief sallies out for Beefeater gin and Chinese take-out in little white cardboard pails with wire handles, with the Stice children wandering ghostlike through the clapboard house in sagging diapers or woolen underwear subsisting on potato chips out of econobags bigger than most of them were, the Stice kids. The kids did somewhat physically better during periods of nuptial strife, when a stony-faced Mr. Stice slammed the kitchen door and went off daily to sell crop insurance while Mrs. Stice —whom both Mr. Stice and The Darkness called 'The Bride' —while The Bride spent all day and evening cooking intricate multicourse meals she'd feed bits of to The Brood (Stice refers to both himself and his six siblings as 'The Brood') and then keep warm in quietly rattling-lidded pots and then hurl at the kitchen walls when Mr. Stice came home smelling of gin and of cigarette-brands and toilet-eau not The Bride's own. Ortho Stice loves his folks to distraction, but not blindly, and every holiday home to Partridge KS he memorizes highlights of their connubial battles so he can regale the E.T.A. upperclass-men with them, mostly at meals, after the initial forkwork and gasping have died down and people have returned to sufficient levels of blood-sugar and awareness of their surroundings to be regaled.

Of course, there are white beets, beets that ooze sugar water instead of blood, but it is the red beet with which we are concerned; the variety that blushes and swells like a hemorrhoid, a hemorrhoid for which there is no cure. (Actually, there is one remedy: commission a potter to make you a ceramic asshole—and when you aren't sitting on it, you can use it as a bowl for borscht.)

I squeezed through a horde of gum-snapping girls I recognized as seniors from my school. “He did not say that!” “Yes, he did! And you wouldn’t believe what she said!” Please, someone tell me I wouldn’t be that annoying if I had girlfriends. “Sure, you will be.” I whipped around and nearly got a faceful of cotton candy. I moved the purple sugar cloud to the side and glared at my mother. She wore a white, short-sleeved blouse and a patchwork skirt. “You have to stop listening in on my thoughts without my permission, Mom. It’s not cool.” She shoved a piece of cotton candy in my mouth to shut me up. “I didn’t do it on purpose, Clarity. I was strolling along listening in to the crowd.” “Pick up anything interesting?” “Actually, I did. That detective’s son can’t stop checking out your legs. He loves this little pink dress you’ve got on. So much so that he’s actually mad at himself for it.” She shook her head. I blushed. “Did you happen to pick up anything important?” “Like a man walking along thinking, ‘I killed Victoria Happel’?” “Exactly.” “No such luck. But dear, people don’t wander around thinking about their biggest secrets all the time. The killer could be standing right next to me and all I might pick up from him is how he wants to buy some barbequed chicken.” “Have you seen Billy Rawlinson or Frankie Creedon?” I asked. Distaste turned her mouth down. “No. Why are you looking for those scoundrels?” “Billy might be a witness in the case. Or a suspect.” “I’ll keep my eyes out and my mind open.” “Thanks,” I said. “Enjoy invading everyone’s privacy.

We think we know the ones we love. Our husbands, our wives. We know them - we are them, sometimes; when separated at a party we find ourselves voicing their opinions, their taste in food or books, telling an anecdote that never happened to us but happened to them. We watch their tics of conversation, of driving and dressing, how they touch a sugar cube to their coffee and stare as it turns white to brown, then drop it, satisfied, into the cup. I watched my own husband do that every morning; I was a vigilant wife. We think we know them. We think we love them. But what we love turns out to be a poor translation, a translation we ourselves have made, from a language we barely know. We try to get past it to the original, but we never can. We have seen it all. But what have we really understood?

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true.

Yesterday I just felt like eating my ass off so I did. I ate two Chef Boyardee pizzas, a Fifth Avenue candy bar, an entire package of fun size Snickers (that was fun!), several cherry sours (not the entire package, there are still a few left), an apple (apples don’t taste as good as they used to), several Slim Jims, a slice of burnt garlic toast, white cheddar popcorn and microwave popcorn. Today I will drink black coffee, eat a bowl of oatmeal (old school, boiled on the stove but no butter but lots of cinnamon and brown sugar) and dance to various YouTubes. I need to buy a pair of gloves, get my ass to the boxing gym and learn to love protein shakes. Also, I want to run a marathon. Then I want to get a backpack, stuff it with trail mix and the like and take to the road like the chick in that Wild book.

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

The history books, which had almost completely ignored the contribution of the Negro in American history, only served to intensify the Negroes’ sense of worthlessness and to augment the anachronistic doctrine of white supremacy. All too many Negroes and whites are unaware of the fact that the first American to shed blood in the revolution which freed this country from British oppression was a black seaman named Crispus Attucks. Negroes and whites are almost totally oblivious of the fact that it was a Negro physician, Dr. Daniel Hale Williams, who performed the first successful operation on the heart in America. Another Negro physician, Dr. Charles Drew, was largely responsible for developing the method of separating blood plasma and storing it on a large scale, a process that saved thousands of lives in World War II and has made possible many of the important advances in postwar medicine. History books have virtually overlooked the many Negro scientists and inventors who have enriched American life. Although a few refer to George Washington Carver, whose research in agricultural products helped to revive the economy of the South when the throne of King Cotton began to totter, they ignore the contribution of Norbert Rillieux, whose invention of an evaporating pan revolutionized the process of sugar refining. How many people know that the multimillion-dollar United Shoe Machinery Company developed from the shoe-lasting machine invented in the last century by a Negro from Dutch Guiana, Jan Matzeliger; or that Granville T. Woods, an expert in electric motors, whose many patents speeded the growth and improvement of the railroads at the beginning of this century, was a Negro?

Eliminate simple carbohydrates—sugar, candy, cookies, muffins, cakes, breads, pasta, crackers, white potatoes, grains, soft drinks (both regular and diet, since artificial sweeteners disrupt your gut health), fruit juices, alcohol, processed foods, and anything with high-fructose corn syrup. As you limit your intake of simple carbohydrates, you’ll be surprised to find that you fairly quickly lose your desire for sweet-tasting food.

The unifying theme is resilience and faith. The unifying theme is being a warrior and a motherfucker. It is not fragility. It’s strength. It’s nerve. And “if your Nerve, deny you—,” as Emily Dickinson wrote, “go above your Nerve.” Writing is hard for every last one of us—straight white men included. Coal mining is harder. Do you think miners stand around all day talking about how hard it is to mine for coal? They do not. They simply dig.

To an American Negro living in the northern part of the United States the word South has an unpleasant sound, an overtone of horror and of fear. For it is in the South that our ancestors were slaves for three hundred years, bought and sold like cattle. It is in the South today that we suffer the worst forms of racial persecution and economic exploitation--segregation, peonage, and lynching. It is in the Southern states that the color line is hard and fast, Jim Crow rules, and I am treated like a dog. Yet it is in the South that two-thirds of my people live: A great Black Belt stretching from Virginia to Texas, across the cotton plantations of Georgia and Alabama and Mississippi, down into the orange groves of Florida and the sugar cane lands of Louisiana. It is in the South that black hands create the wealth that supports the great cities--Atlanta, Memphis, New Orleans, where the rich whites live in fine houses on magnolia-shaded streets and the Negroes live in slums restricted by law. It is in the South that what the Americans call the "race problem" rears its ugly head the highest and, like a snake with its eyes on a bird, holds the whole land in its power. It is in the South that hate and terror walk the streets and roads by day, sometimes quiet, sometimes violent, and sleep n the beds with the citizens at night.

I spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

Under the microscope, a cell looks a lot like a fried egg: It has a white (the cytoplasm) that’s full of water and proteins to keep it fed, and a yolk (the nucleus) that holds all the genetic information that makes you you. The cytoplasm buzzes like a New York City street. It’s crammed full of molecules and vessels endlessly shuttling enzymes and sugars from one part of the cell to another, pumping water, nutrients, and oxygen in and out of the cell. All the while, little cytoplasmic factories work 24/7, cranking out sugars, fats, proteins, and energy to keep the whole thing running and feed the nucleus—the brains of the operation. Inside every nucleus within each cell in your body, there’s an identical copy of your entire genome. That genome tells cells when to grow and divide and makes sure they do their jobs, whether that’s controlling your heartbeat or helping your brain understand the

I’d have Lee too, and Jackson and Albert Sidney Johnston, walking around the midway. Hire some people with beards, you know, to do that. I wouldn’t have Braxton Bragg or Joseph E. Johnston. Every afternoon at three Lee would take off his gray coat and wrestle an alligator in a mud hole. Prize drawings. A lot of T-shirts and maybe a few black-and-white portables. If you don’t like that, how about a stock-car track? Year-round racing with hardly any rules. Deadly curves right on the water. The Symes 500 on Christmas day. Get a promotional tie-in with the Sugar Bowl. How about an industrial park? How about a high-rise condominium with a roof garden? How about a baseball clinic? How about a monkey island? I don’t say it would be cheap. Nobody’s going to pay to see one or two monkeys these days. People want to see a lot of monkeys. I’ve got plenty of ideas but first I have to get my hands on the island.

There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating, the Faun began to talk. He had wonderful tales to tell of life in the forest. He told about the midnight dances and how the Nymphs who lived in the wells and the Dryads who lived in the trees came out to dance with the Fauns; about long hunting parties after the milk-white stag who could give you wishes if you caught him; about feasting and treasure-seeking with the wild Red Dwarfs in deep mines and caverns far beneath the forest floor; and then about summer when the woods were green and old Silenus on his fat donkey would come to visit them, and sometimes Bacchus himself, and then the streams would run with wine instead of water and the whole forest would give itself up to jollification for weeks on end.

Lights went on in the cottage, lending it an undeniably warm glow. He smiled, amused as he recalled his Snow White references where Leilani was concerned. "Of course she lives in a cottage," he murmured. "All she needs now are the dwarves." With all the comings and goings at the shop, which he'd spotted through the trailer blinds as he'd labored through his various meetings with Rosemary and the crew, Leilani did indeed seem to be recruiting her own miniature army.

We were making a historic leap from one continent to another, yet we were an extremely risk-averse family. Many immigrants carry these twin traits within themselves and some even pass them on to the next generation. As risk takers we leap far from the safety of home. Having left the comforts of home we know all too well that there is no safety net of kinship or citizenship to catch us should we topple. This makes us cautious. We check the lock on the door three times before going out. We save more than we spend. We collect sugar and ketchup packets from McDonald’s and cannot throw anything away. At work, we beat every deadline in the office and never pass up a second gig to make extra money. We tell our children to keep their heads down, study hard, and always look for a bargain. As risk-averse immigrants, we do not rock the boat. If you were a trapeze artist without a net below you, wouldn’t you act the same way? Anything else would be irrational.

The plane banked, and he pressed his face against the cold window. The ocean tilted up to meet him, its dark surface studded with points of light that looked like constellations, fallen stars. The tourist sitting next to him asked him what they were. Nathan explained that the bright lights marked the boundaries of the ocean cemeteries. The lights that were fainter were memory buoys. They were the equivalent of tombstones on land: they marked the actual graves. While he was talking he noticed scratch-marks on the water, hundreds of white gashes, and suddenly the captain's voice, crackling over the intercom, interrupted him. The ships they could see on the right side of the aircraft were returning from a rehearsal for the service of remembrance that was held on the ocean every year. Towards the end of the week, in case they hadn't realised, a unique festival was due to take place in Moon Beach. It was known as the Day of the Dead... ...When he was young, it had been one of the days he most looked forward to. Yvonne would come and stay, and she'd always bring a fish with her, a huge fish freshly caught on the ocean, and she'd gut it on the kitchen table. Fish should be eaten, she'd said, because fish were the guardians of the soul, and she was so powerful in her belief that nobody dared to disagree. He remembered how the fish lay gaping on its bed of newspaper, the flesh dark-red and subtly ribbed where it was split in half, and Yvonne with her sleeves rolled back and her wrists dipped in blood that smelt of tin. It was a day that abounded in peculiar traditions. Pass any candy store in the city and there'd be marzipan skulls and sugar fish and little white chocolate bones for 5 cents each. Pass any bakery and you'd see cakes slathered in blue icing, cakes sprinkled with sea-salt.If you made a Day of the Dead cake at home you always hid a coin in it, and the person who found it was supposed to live forever. Once, when she was four, Georgia had swallowed the coin and almost choked. It was still one of her favourite stories about herself. In the afternoon, there'd be costume parties. You dressed up as Lazarus or Frankenstein, or you went as one of your dead relations. Or, if you couldn't think of anything else, you just wore something blue because that was the colour you went when you were buried at the bottom of the ocean. And everywhere there were bowls of candy and slices of special home-made Day of the Dead cake. Nobody's mother ever got it right. You always had to spit it out and shove it down the back of some chair. Later, when it grew dark, a fleet of ships would set sail for the ocean cemeteries, and the remembrance service would be held. Lying awake in his room, he'd imagine the boats rocking the the priest's voice pushed and pulled by the wind. And then, later still, after the boats had gone, the dead would rise from the ocean bed and walk on the water. They gathered the flowers that had been left as offerings, they blew the floating candles out. Smoke that smelt of churches poured from the wicks, drifted over the slowly heaving ocean, hid their feet. It was a night of strange occurrences. It was the night that everyone was Jesus... ...Thousands drove in for the celebrations. All Friday night the streets would be packed with people dressed head to toe in blue. Sometimes they painted their hands and faces too. Sometimes they dyed their hair. That was what you did in Moon Beach. Turned blue once a year. And then, sooner or later, you turned blue forever.

Breakfast was Bond’s favourite meal of the day. When he was stationed in London it was always the same. It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, black and without sugar. The single egg, in the dark blue egg-cup with a gold ring round the top, was boiled for three and a third minutes. It was a very fresh, speckled brown egg from French Marans hens owned by some friend of May in the country. (Bond disliked white eggs and, faddish as he was in many small things, it amused him to maintain that there was such a thing as the perfect boiled egg.) Then there were two thick slices of wholewheat toast, a large pat of deep yellow Jersey butter and three squat glass jars containing Tiptree ‘Little Scarlet’ strawberry jam; Cooper’s Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum’s. The coffee pot and the silver on the tray were Queen Anne, and the china was Minton, of the same dark blue and gold and white as the egg-cup.

and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy,

Iam staring into the eyes of the one I call Cupcake. Because she looks like a cupcake. Dresses like a cupcake. Gives off a scent of baked lemony sugar. Pretty in a way that reminds you of frosting flourishes. Not the forest green and electric blue horrors in the supermarket, but the pastel kind that is used at weddings or tasteful Easter gatherings. She looks so much like a cupcake that when I first met her at orientation, I had a very real desire to eat her. Bite deeply into her white shoulder. Dig a fork in her cheek.

Are those chocolate chip?'' Cole reaches her first and claims one. ''Oh, my godness.'' Nana sets the tray aside and coos the guy. ''Cole, dear, you have a boulder-size knot on your jaw.'' ''River did it.'' Cole smirks at the guy. ''And he insulted my mom. And my dad.'' ''River Marks.'' Nana shakes her head, as if her heart is acually breaking. ''How could you be so rough? And so insensitive!'' River glares at Cole before bowing his head. ''I'm sorry, Nana.'' ''The human body is like a flower. Treat it well, and it will bloom.'' She approaches the ring and extends two cookies. River and I accept with eager thanks. ''Let's be kind to each other and keep our punches away from the face and groin.'' ''Yes, ma'am,'' we say in unison. Then of course, we devour the offering as if we've never tasted sugar. ''Good, good.'' She brushes the crumbs from her fingers. ''I'll leave you kids to your practice.'' She kisses Ali, then Cole, and leaves. ''Are you a rose?'' River sneers at Cole. ''Or a lilly?'' ''Orchid. And your jealousy is showing.'' Cole responds.

You might even say there is a tree for every mood and every moment. When you have something precious to give to the universe, a song or a poem, you should first share it with a golden oak before anyone else. If you are feeling discouraged and defenceless, look for a Mediterranean cypress or a flowering horse chestnut. Both are strikingly resilient, and they will tell you about all the fires they have survived. And if you want to emerge stronger and kinder from your trials, find an aspen to learn from – a tree so tenacious it can fend off even the flames that aim to destroy it. If you are hurting and have no one willing to listen to you, it might do you good to spend time beside a sugar maple. If, on the other hand, you are suffering from excessive self-esteem, do pay a visit to a cherry tree and observe its blossoms, which, though undoubtedly pretty, are no less ephemeral than vainglory. By the time you leave, you might feel a bit more humble, more grounded. To reminisce about the past, seek out a holly to sit under; to dream about the future, choose a magnolia instead. And if it is friends and friendships on your mind, the most suitable companion would be a spruce or a ginkgo. When you arrive at a crossroads and don’t know which path to take, contemplating quietly by a sycamore might help. If you are an artist in need of inspiration, a blue jacaranda or a sweetly scented mimosa could stir your imagination. If it is renewal you are after, seek a wych elm, and if you have too many regrets, a weeping willow will offer solace. When you are in trouble or at your lowest point, and have no one in whom to confide, a hawthorn would be the right choice. There is a reason why hawthorns are home to fairies and known to protect pots of treasure. For wisdom, try a beech; for intelligence, a pine; for bravery, a rowan; for generosity, a hazel; for joy, a juniper; and for when you need to learn to let go of what you cannot control, a birch with its white-silver bark, peeling and shedding layers like old skins. Then again, if it’s love you’re after, or love you have lost, come to the fig, always the fig.

Please wait here. "Annoying yet romantic," she said aloud. She sat down on the folding chair and peered inside the paper bag. A handful of tiny jam-filled donuts dusted with cinnamon and sugar sent up an intoxicating scent. The bag was warm in her hands, flecked with little bits of oil seeping through. Luce popped one into her mouth and took a sip from the tiny white cup, which contained the richest, most delightful espresso Luce had ever tasted. "Enjoying the bombolini?" Daniel called from below. Luce shot to her feet and leaned over the railing to find him standing at the back of a gondola painted with images of angels. He wore a flat straw hat bound with a thick red ribbon, and used a broad wooden paddle to steer the boat slowly toward her. Her heart surged the way it did each time she first saw Daniel in another life. But he was here. He was hers. This was happening now. "Dip them in the espresso, then tell me what it's like to be in Heaven," Daniel said, smiling up at her. "How do I get down to you?" she called. He pointed to the narrowest spiral staircase Luce had ever seen, just to the right of the railing. She grabbed the coffee and bag of donuts, slipped the peony stem behind her ear, and made for the steps. She could feel Daniel's eyes on her as she climbed over the railing and slinked down the stairs. Every time she made a full rotation on the staircase, she caught a teasing flash of his violet eyes. By the time she made it to the bottom, he had extended his hand to help her onto the boat. There was the electricity she'd been yearning for since she awoke. The spark that passed between them every time they touched. Daniel wrapped his arms around her waist and drew her in so that there was no space between their bodies. He kissed her, long and deep, until she was dizzy. "Now that's the way to start a morning." Daniel's fingers traced the petals of the peony behind her ear. A slight weight suddenly tugged at her neck and when she reached up, her hands found a find chain, which her fingers traced down to a silver locket. She held it out and looked at the red rose engraved on its face. Her locket!

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

the specter of sexual miscegenation lurks tantalizingly. Details of Long’s description suggest that this luxurious scene may be one in which not only white women’s identification but also their desire veers off course, circulating among black women when it should go straight to white men. Long’s association of black women and transgressive sexuality throughout his text — his worries that slaves’ promiscuity may corrupt white women from breast-feeding onward — construct black female bodies as contaminants that infect surrounding bodies with unruly sexuality.38

I looked into the display window this morning. On a white marble shelf are aligned innumerable boxes, packages, cornets of silver and gold paper, rosettes, bells, flowers, hearts, and long curls of multicolored ribbon. In glass bells and dishes lie the chocolates, the pralines, Venus's nipples, truffles, mendiants, candied fruits, hazelnut clusters, chocolate seashells, candied rose petals, sugared violets... Protected from the sun by the half-blind that shields them, they gleam darkly, like sunken treasure, Aladdin's cave of sweet clichés. And in the middle she has built a magnificent centerpiece. A gingerbread house, walls of chocolate-coated pain d'épices with the detail piped on in silver and gold icing, roof tiles of florentines studded with crystallized fruits, strange vines of icing and chocolate growing up the walls, marzipan birds singing in chocolate trees... And the witch herself, dark chocolate from the top of her pointed hat to the hem of her long cloak half-astride a broomstick that is in reality a giant guimauve, the long twisted marshmallows that dangle from the stalls of sweet-vendors on carnival days...

Why here? Why should the rainbow edges of what is almost on him be rippling most intense here in this amply coded room? say why should walking in here be almost the same as entering the Forbidden itself—here are the same long rooms, rooms of old paralysis and evil distillery, of condensations and residues you are afraid to smell from forgotten corruptions, rooms full of upright gray-feathered statues with wings spread, indistinct faces in dust—rooms full of dust that will cloud the shapes of inhabitants around the corners or deeper inside, that will settle on their black formal lapels, that will soften to sugar the white faces, white shirt fronts, gems and gowns, white hands that move too quickly to be seen…what game do They deal? What passes are these, so blurred, so old and perfect? “Fuck you,” whispers Slothrop. It’s the only spell he knows, and a pretty good all-purpose one at that. His whisper is baffled by the thousands of tiny rococo surfaces. Maybe he’ll sneak in tonight—no not at night—but sometime, with a bucket and brush, paint FUCK YOU in a balloon coming out of the mouth of one of those little pink shepherdresses there…

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.   (These cookies have been Andrea’s favorites since high school.)   Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

My mom's Busy Day Cake," Nellie said, lifting the carrier slightly. "With lemon frosting and some violets from the garden I sugared." Her mother had often made the cake for social gatherings, telling Nellie everyone appreciated a simple cake. "It's only when you try to get too fancy do you find trouble," Elsie was fond of saying, letting Nellie lick the buttercream icing from the beaters as she did. Some might consider sugaring flowers "too fancy," but not Elsie Swann- every cake she made carried some sort of beautiful flower or herb from her garden, whether it was candied rose petals or pansies, or fresh mint or lavender sugar. Elsie, a firm believer in the language of flowers, spent much time carefully matching her gifted blooms and plants to their recipients. Gardenia revealed a secret love; white hyacinth, a good choice for those who needed prayers; peony celebrated a happy marriage and home; chamomile provided patience; and a vibrant bunch of fresh basil brought with it good wishes. Violets showcased admiration- something Nellie did not have for the exhausting Kitty Goldman but certainly did for the simple deliciousness of her mother's Busy Day Cake.

He will leave Bibles to eat bricks, he will leave bricks to eat bottles, he will leave bottles to eat clothing, he will leave clothing to eat cats, he will leave cats to eat oysters, he will leave oysters to eat ham, he will leave ham to eat sugar, he will leave sugar to eat pie, he will leave pie to eat potatoes, he will leave potatoes to eat bran; he will leave bran to eat hay, he will leave hay to eat oats, he will leave oats to eat rice, for he was mainly raised on it. There is nothing whatever that he will not eat but European butter, and he would eat that if he could taste it.

I’m not one of these white lib-er-als like that cracker Fulldull or that Charlie McCarthy a while back gave all the college queers a hard-on, think Vietnam some sort of mistake, we can fix it up once we get the cave men out of office, it is no mistake, right, any President comes along falls in love with it, it is lib-er-al-ism’s very wang and ding-dong pussy. Those crackers been lickin’ their mother’s ass so long they forgotten what she looks like frontwards. What is lib-er-alism? Bringin’ joy to the world, right? Puttin’ enough sugar on dog-eat-dog so it tastes good all over, right?

On closer notice of her apron, he said, "Is that-?" "The Mad Hatter," she said. "I told you, I have a collection." "You collect aprons?" "Since I was little and my mom taught me to bake." When he smiled, she arched a brow. "Some find it charmingly quirky." "You never wore any to Gateau." "Shocking, I know. Because I'm certain the staff would have greatly appreciated the humor in them." His smile twitched wider at that. "You have a point, I suppose. I must say, this dry side of you is surprisingly appealing. What does it say?" He nodded toward her apron front. She lifted her arms away so he could read the script that accompanied the copy of an original pen and ink art rendering of the Hatter seated at a long table, holding a teacup aloft. "YOU'RE NEVER TOO OLD TO HAVE A TEA PARTY," he read out loud, then smiled at her. "I rather agree. You make a charming and somewhat more quirky Alice than I'd have expected. I seem to recall Alice spent the better part of her time being irritated and flustered, too. Perhaps if I'd come bearing tea and crumpets, with a bewildered, bespectacled white rabbit clutching a pocketwatch in his paw, you'd have been more willing to give me the time of day.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

A stranger came out to White Acre one day to sell Henry a pony, for Alma to learn to ride. The pony's name was Soames, and he was the color of sugar icing, and Alma loved him immediately. A price was negotiated. The two men settled on three dollars. Alma, who was only six years old, asked, "Excuse me, sir, but does that price also include the bridle and saddle which the pony is currently wearing?" The stranger balked at the question, but Henry roared with laughter. "She's got you there, man!" he bellowed, and for the rest of that day, he ruffled Alma's hair whenever she came nearer, saying, "What a good little auctioneer I've got as a daughter!

While César Vaval’s parents were still alive they spent much effort in teaching him the things they believed he ought to know: “No slavery is any good. Danish is worst by far. French is best, maybe. But you live for one thing only, to be free.” His parents had died at about the same time, worked to death by the owner of their plantation, but before they died they told their son: “Study everything the white man does. Where does he get his power? Where does he hide his guns? How does he sell the sugar we make? And no matter how you do it, learn to read his books. There’s where he keeps his secrets, and unless you master them, you’ll always be a slave.

My hand lingers in spite of itself; a hovering dragonfly above a cluster of dainties. A Plexiglas tray with a lid protects them; the name of each piece is lettered on the lid in fine, cursive script. The names are entrancing: Bitter orange cracknell. Apricot marzipan roll. Cerisette russe. White rum truffle. Manon blanc. Nipples of Venus. I feel myself flushing beneath the mask. How could anyone order something with a name like that? And yet they look wonderful, plumply white in the light of my torch, tipped with darker chocolate. I take one from the top of the tray. I hold it beneath my nose; it smells of cream and vanilla. No one will know. I realize that I have not eaten chocolate since I was a boy, more years ago than I can remember, and even then it was a cheap grade of chocolat à croquer, fifteen percent cocoa solids- twenty for the dark- with a sticky aftertaste of fat and sugar. Once or twice I bought Süchard from the supermarket, but at five times the price of the other, it was a luxury I could seldom afford. This is different altogether; the brief resistance of the chocolate shell as it meets the lips, the soft truffle inside.... There are layers of flavor like the bouquet of a fine wine, a slight bitterness, a richness like ground coffee; warmth brings the flavor to life, and it fills my nostrils, a taste succubus that has me moaning.

The Old South is a place where people use food to tell themselves who they are, to tell others who they are, and to tell stories about where they've been. The Old South is a place of groaning tables across the tracks from want. It's a place where arguments over how barbecue is prepared or chicken is served or whether sugar is used to sweeten cornbread can function as culinary shibboleths. It is a place in the mind where we dare not talk about which came first, the African cook or the European mistress, the Native American woman or the white woodsman. We just know that somehow the table aches from the weight of so much . . . that we prop it up with our knees and excuses to keep it from falling.

But despite this work, it seems that very few people in the seventeenth century had any idea what a salt was. A 1636 book by Bernard Palissy, with the dreamy title How to Become Rich and the True Way in Which Every Man in France Could Grow and Multiply Their Treasury and Possessions, states that “sugar is a salt.” In listing all the “various salts,” Palissy includes “grape salt, which gives taste and flavor to wine.” It is not surprising that he concluded that it was impossible to list all the salts. In John Evelyn’s 1699 discourse on salads, he states that sugar is sometimes referred to as “Indian salt.” Apparently, there was little definition of salt other than as something made of white crystals.

PAVLOVA 6 egg whites at room temperature (out of the fridge for at least an hour) 1 cup superfine sugar, divided (if you don’t have superfine sugar, you can pulse regular sugar in your food processor) 1 teaspoon cornstarch Squeeze of lemon juice 1 teaspoon vanilla Toppings 1 cup whipping cream 1 teaspoon vanilla 2 teaspoons sugar Sliced strawberries Honey Preheat oven to 300 degrees. Line a baking sheet with parchment paper and draw a circle 8 to 9 inches in diameter. In a medium bowl, whisk together egg whites and ¾ cup of the sugar until light and fluffy (3 to 5 minutes). In a small bowl, mix together remaining sugar, cornstarch, lemon, and vanilla. Add to egg whites and continue beating until glossy peaks form.

JFK asked his brother, Attorney General Robert Kennedy, to break up organized crime. Nobody high-up in government has tangled the Mafia. J. E. Hoover, the hired hands of FBI and CIA, ran the assassination teams. They have been used since World War II. JFK was attempting to end the oil-tax depletion rip-offs, to get tax money from oil companies. JFK instituted the nuclear test ban treaty, often called “the kiss of death,” to oppose the Pentagon. JFK called off the Invasion of Cuba. He allowed Castro to live, antagonized narcotics and gambling, oil and sugar interests, formerly in Cuba. JFK asked his brother, Attorney General Robert Kennedy, to break up the CIA, the “hidden government behind my back.” Allen Dulles was fired. Dulles, the attorney for international multinationals, was angry. JFK planned to withdraw troops from Vietnam after the 1964 elections. Nov. 24, 1963, two days after JFK’s burial, the Pentagon escalated the Vietnam war … with no known provocations, after JFK was gone. There was no chance Kennedy could survive antagonizing the CIA, oil companies, Pentagon, organized crime. He was not their man. The assassination of JFK employed people from the Texas-Southwest. It was not a Southern plot. Upstarts could not have controlled the northern CIA, FBI, Kennedy family connections. This was a more detailed, sophisticated conspiracy that was to set the pattern for future murders to take place. The murder was funded by Permindex, with headquarters in Montreal and Switzerland. Their stated purpose was to encourage trade between nations in the Western world. Their actual purpose was fourfold: 1) To fund and direct assassinations of European, Mid-East and world leaders considered threats to the western world, and to Petroleum Interests of their backers. 2) Provide couriers, agents for transporting and depositing funds through Swiss Banks for Vegas, Miami and the international gambling syndicate. 3) Coordinate the espionage activities of White Russian Solidarists and Division V of the FBI, headed by William Sullivan. 4) Build, acquire and operate hotels and gambling casinos. See: Nomenclature of an Assassination Cabal, by William Torbitt.

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

Wherever they went they were plagued by mosquitoes, against which they employed the deterrent of fish oil: “It is by no means uncommon to see the entrails of fish frying upon their heads in the sun, till the oil runs over their face and body. This unguent is deemed by them of so much importance, that children even of two years old are taught the use of it.”21 Since the Iora never washed, they spent their lives coated with a mixture of rancid fish oil, animal grease, ocher, beach sand, dust and sweat. They were filthy and funky in the extreme. But their stamina and muscular development were superb, and, because there was no sugar (except for the rare treat of wild honey) and little starch in their diet, they had excellent teeth—unlike the white invaders.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Recipe for a Funeral From the Kitchen of Lila Reyes Ingredients: One grieving family. One coffin (it must be white like flour and sugar). One cathedral. One white apron. One abuela, gone, dressed in her favorite blue vestido. Preparation: Sit between your boyfriend and best friend as they try to hold you upright in the pew. Clutch a white apron tightly on your lap. Watch your parents weeping one row ahead, and your sister leaning on your mother’s shoulder. Look back once over the massive cathedral, marveling at the crowd that came for her. *Leave out actually seeing your abuela laid out so lovingly in the white coffin. She is not there. Instead, cry, kneeling during the private viewing with your eyes secretly pressed closed. Cooking temp: 100 degrees Fahrenheit. The coldest your oven goes.

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

When I opened my eyes, we were still surrounded by darkness. A lantern, standing on the ground, showed a bubbling well. The water splashing from the well disappeared, almost at once, under the floor on which I was lying, with my head on the knee of the man in the black cloak and the black mask. He was bathing my temples and his hands smelt of death. I tried to push them away and asked, ‘Who are you? Where is the voice?’ His only answer was a sigh. Suddenly, a hot breath passed over my face and I perceived a white shape, beside the man’s black shape, in the darkness. The black shape lifted me on to the white shape, a glad neighing greeted my astounded ears and I murmured, ‘Cesar!’ The animal quivered. Raoul, I was lying half back on a saddle and I had recognized the white horse out of the PROFETA, which I had so often fed with sugar and sweets. I remembered that, one evening, there was a rumor in the theater that the horse had disappeared and that it had been stolen by the Opera ghost. I believed in the voice, but had never believed in the ghost. Now, however, I began to wonder, with a shiver, whether I was the ghost’s prisoner. I called upon the voice to help me, for I should never have imagined that the voice and the ghost were one. You have heard about the Opera ghost, have you not, Raoul?” “Yes, but tell me what happened when you were on the white horse of the Profeta?” “I made no movement and let myself go. The black shape held me up, and I made no effort to escape. A curious feeling of peacefulness came over me and I thought that I must be under the influence of some cordial. I had the full command of my senses; and my eyes became used to the darkness, which was lit, here and there, by fitful gleams. I calculated that we were in a narrow circular gallery, probably running all round the Opera, which is immense, underground. I had once been down into those cellars, but had stopped at the third floor, though there were two lower still, large enough to hold a town. But the figures of which I caught sight had made me run away. There are demons down there, quite black, standing in front of boilers, and they wield shovels and pitchforks and poke up fires and stir up flames and, if you come too near them, they frighten you by suddenly opening the red mouths of their furnaces … Well, while Cesar was quietly carrying me on his back, I saw those black demons in the distance, looking quite small, in front of the red fires of their furnaces: they came into sight, disappeared and came into sight again, as we went on our winding way. At last, they disappeared altogether. The shape was still holding me up and Cesar walked on, unled and sure-footed. I could not tell you, even approximately, how long this ride lasted; I only know that we seemed to turn and turn and often went down a spiral stair into the very heart of the earth. Even then, it may be that my head was turning, but I don’t think so: no, my mind was quite clear. At last, Cesar raised his nostrils, sniffed the air and quickened his pace a little. I felt a moistness in the air and Cesar stopped. The darkness had lifted. A sort of bluey light surrounded us. We were on the edge of a lake, whose leaden waters stretched into the distance, into the darkness; but the blue light lit up the bank and I saw a little boat fastened to an iron ring on the wharf!” - Chapter 12: Apollo’s Lyre

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

1¼ cups white wine vinegar 1¾ cups water 2½ tablespoons sugar ½ bay leaf 4 thyme sprigs A pinch of dried chile flakes ½ teaspoon coriander seeds 2 whole cloves 4 garlic cloves, halved 1½ teaspoons sea salt Combine all the ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each type of vegetable separately and removing them when they are cooked but still a little crisp. Remove the vegetables with a slotted spoon and set them aside to cool to room temperature. Once all the vegetables are cooked and cooled, allow the brine to cool as well. Stir the vegetables together gently in a large bowl, then transfer to jars or other covered containers, cover with the cooled pickle brine, and refrigerate. You can keep this basic brine in your refrigerator and reheat it to make fresh pickles when you are inspired by a trip to the farmers’ market.

In the courtyard, jasmine sugared the air, great white sprays tumbling from the top of a wooden arbor at the side of the lawn. Huge goldfish swam slowly near the surface of the pool, listing their plump bodies backwards and forwards to court the afternoon sun. It was heavenly, but I didn't stick around; a distant band of trees was calling to me and I wove my way towards it, through the meadow dusted with buttercups, self-sown amid the long grass. Although it wasn't quite summer, the day was warm, the air dry, and by the time I reached the trees my hairline was laced with perspiration. I spread the rug in a patch of dappled light and kicked off my shoes. Somewhere nearby a shallow brook chattered over stones and butterflies sailed the breeze. The blanket smelled reassuringly of laundry flakes and squashed leaves, and when I sat down the tall meadow grasses enclosed me so I felt utterly alone.

Drying herself with the hem of her shift, she notes that her two candles are dimming; one of them is already a guttering stub. Will she light new ones? Well, that depends on what time of night it is, and Caroline has no clock. Few people in Church Lane do. Few know what year it is, or even that eighteen and a half centuries are supposed to have passed since a Jewish troublemaker was hauled away to the gallows for disturbing the peace. This is a street where people go to sleep not at a specific hour but when the gin takes effect, or when exhaustion will permit no further violence. This is a street where people wake when the opium in their babies’ sugar-water ceases to keep the little wretches under. This is a street where the weaker souls crawl into bed as soon as the sun sets and lie awake listening to the rats. This is a street reached only faintly, too faintly, by the bells of church and the trumpets of state.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

I spent another sleepless night in my apartment and in the early hours of the morning I snuck once more into my little kitchen, to prepare a huge torta di ricotta. I needed a cheesecake: it was the only thing that could give me the peace of mind I craved. Had I been too hasty in offering to give l'Inglese lessons? I asked myself, as I ground green almonds with my pestle. The power of my wrist quickly turned the almonds to powder. If only I could grind my worries away as easily. I beat the ricotta, egg yolks, honey, sugar, lemon juice, and rind into the almonds. I beat and beat and beat the mixture until a sweat formed on my brow and my body began to glow with warmth. Even then I did not stop beating. I welcomed the exhaustion that began to creep up on me: I could feel the healing power of my cooking. Really I knew nothing about l'Inglese. Nothing at all. Except that everything about him spelled danger to an inexperienced woman like me. I was afraid of him, yet could not bear the thought of not seeing him again. I was always thinking of him, imagining our next meeting: amusing myself with every possible scenario. I whisked the egg whites into peaks in a matter of seconds. I reasoned that I had been right to speak out to him when I did. I knew how I would have hated myself if I had let the moment slip by. I knew how wretched and foolish I would have felt at my impotence, and yet this turbulence inside me was almost as bad. Acrobatic butterflies fluttered in my stomach, however much I tried to feed them into submission. When the torta had baked to a golden, angel-scented crust, and after waiting impatiently for it to cool, I helped myself to a large slice with a thick dollop of cream. Ooh, it was good. I mopped up every crumb from the plate with my finger. Then I switched out the lights and climbed back into bed. I resigned myself to the thought that what was done could not be undone and drifted into a lemon-flavored sleep.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

The mochi gradually began to take on color and swell out. When their skin seared with brown grill marks started to split open, revealing glimpses of their sparkling white insides, Rika took them out of the toaster. She perched a generous wedge of butter on top of each, and prepared the sugared soy sauce in a small dish. Watching as the molten butter flowed gently over both the burnished surface and the soft white interior, her stomach rumbled. Though she knew it was bad manners to eat standing up, she stuffed one of the mochi in her mouth right there at the counter. The heady aroma that rose up through her nose, the crispiness of the skin as it broke open beneath her teeth, the silkiness of the gooey insides that spread themselves flat across every bit of flesh in her mouth and refused to let go... The hot butter fused the sugar and soy sauce together, clinging to the sweet, soft, shapeless mass in her mouth, swimming around its outside as though to ascertain its contours. The grease of the butter melded with the grit of the sugar and the pungent soy sauce. By the time she'd finished chewing, the roots of her teeth were trembling pleasurably.

Kee Li Tong was one of my favorite chocolatiers in New York. Years earlier, I had a fleeting addiction to her otherworldly crème brûlée truffle, a dainty yet dangerous homemade bonbon that you have to pop into your mouth whole, or suffer the consequences of squirting eggy custard all over your blouse. Now, I discovered, she was handcrafting macarons in wild and wonderful flavors like blood orange, sesame, and rose. How did she create her recipes? What inspired her expanded repertoire? And how did hers compare to Paris's best? Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons? "Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).

One day a young man stood at the foot of Shackamaxon Street in Philadelphia, sugar town, 1882. Folded into his vest, a letter of reference. He had an idea that involved a railroad ticket and the millions of dead buffalo out west. If he could get those bones into railroad cars and ship them to Philadelphia, they could be heated in a sealed vessel at 700 degrees Celsius, which was 1292 degrees Fahrenheit, not easy to imagine. The super-heating would drive off the organic matter in the bones, leaving activated carbon, composed of tricalcium phosphate, calcium carbonate, and carbon. Bone charcoal. Bone black. Ivory black. Animal charcoal. Abaiser. Pigment black 9. Bone char. Carbo animalis. Buffalo black. This substance could be used to refine crude raw sugar processed from sugarcane, slave sugar, although of course the slave trade had been abolished, then as now, but there still were enslaved people, then as now. Bone char worked better than bull’s blood or egg whites or any other substance to bleach the sugar white. And the bones! The bones were everywhere, he’d heard, littering the ground, so thick that a farmer couldn’t plow without stacking them beside the fields. He went into

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

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

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

I make a great fried egg sandwich. Want to try it?" Chloe stared at her with an encouraging smile until Josey finally laughed and nodded. "Okay." "Great!" Chloe put on a pair of disposable gloves, then she took butter and two eggs from the under-the-counter fridge. "Go ahead and take a business card. You can call me here if you want. And the bottom number is my cell." She plopped a pat of butter onto the grill. When the butter melted, she cracked the eggs into it, close enough for their whites to merge. While they sizzled, she buttered two slices of sourdough bread and put them on the grill. "I didn't know this place was called Red's," Josey said, reading the card. Chloe smiled when she thought of her great-grandfather. "Another family tradition. My great-grandfather had red hair. So did my mother." Chloe sprinkled the eggs with salt and pepper and a pinch of dill, then turned them over with her spatula. She flipped the quickly toasting bread too. She'd spent her childhood watching her great-grandfather do this, and here at the shop was the only time she felt him near anymore. "Do you want this for here or to go?" "To go." Chloe sprinkled a little more salt and pepper on the eggs, made sure the yolks had firmed ever so slightly, then topped them with cheese. She let the cheese melt before scooping the eggs up and putting them on the buttered sourdough.

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

Tonight Ray will tape the the drenched oasis inside of the silver bowl that sits on the top of the candelabra and fill it with the pale green hydrangeas, pink English garden roses, lilies of the valley, and extravagant lavender sweet peas that R.L., the local florist/antique dealer, delivered a few hours ago. The flowers are all soaking in their respective sugar water jugs in her kitchen- out of the direct sunlight, of course- as is the oasis which she'll mold into every bowl and vase in the house with a similar arrangement. She's even going to make an arrangement in a flat sweetgrass basket to hang on the front door and a round little pomander of pale green hydrangea with a sheer white ribbon for Little Hilda to hold as she greets the guests in the foyer. Ray is tempted to snip the last blossoms of gardenias growing secretly behind Cousin Willy's shed. In her estimation they are the quintessential wedding flower, with their intoxicating fragrance and their delicate cream petals surrounded by those dark, waxy leaves. She bought the seedlings when R.L. and the gals weren't looking at the Southern Gardener's Convention in Atlanta four years ago, and no one has any idea she's been growing them. Sometimes she worries that the fragrance will give her away, but they bloom the same time as the confederate jasmine, which grows along the lattice work of the shed, and she can always blame the thick smell on them. It would take a truly trained nose to pick the gardenias out, and Ray possesses the trained nose of the bunch.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

Mystery is the sugar in the cup,' said the Doctor. She picked up the container of white crystals the delicatessen had included in the picnic basket and poured a large dollop into her cognac. 'I don’t think I’d do that, Gunilla,' said Darcourt. 'Nobody wants you to do it, Simon. I am doing it, and that’s enough. That is the curse of life—when people want everybody to do the same wise, stupid thing. Listen: Do you want to know what life is? I’ll tell you. Life is a drama.' 'Shakespeare was ahead of you, Gunilla,' said Darcourt. '"All the world’s a stage,"' he declaimed. 'Shakespeare had the mind of a grocer,' said Gunilla. 'A poet, yes, but the soul of a grocer. He wanted to please people.' 'That was his trade,' said Darcourt. 'And it’s yours, too. Don’t you want this opera to please people?' 'Yes, I do. But that is not philosophy. Hoffmann was no philosopher. Now be quiet, everybody, and listen, because this is very important. Life is a drama. I know. I am a student of the divine Goethe, not that grocer Shakespeare. Life is a drama. But it is a drama we have never understood and most of us are very poor actors. That is why our lives seem to lack meaning and we look for meaning in toys—money, love, fame. Our lives seem to lack meaning but'—the Doctor raised a finger to emphasize her great revelation—'they don’t, you know.' She seemed to be having some difficulty in sitting upright, and her natural pallor had become ashen. 'You’re off the track, Nilla,' said Darcourt. 'I think we all have a personal myth. Maybe not much of a myth, but anyhow a myth that has its shape and its pattern somewhere outside our daily world.' 'This is all too deep for me,' said Yerko. 'I am glad I am a Gypsy and do not have to have a philosophy and an explanation for everything. Madame, are you not well?' Too plainly the Doctor was not well. Yerko, an old hand at this kind of illness, lifted her to her feet and gently, but quickly, took her to the door—the door to the outside parking lot. There were terrible sounds of whooping, retching, gagging, and pitiful cries in a language which must have been Swedish. When at last he brought a greatly diminished Gunilla back to the feast, he thought it best to prop her, in a seated position, against the wall. At once she sank sideways to the floor. 'That sugar was really salt,' said Darcourt. 'I knew it, but she wouldn’t listen. Her part in the great drama now seems to call for a long silence.' 'When she comes back to life I shall give her a shot of my personal plum brandy,' said Yerko. 'Will you have one now, Priest Simon?

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.