Yogurt Love Quotes

My love for you would blot out the sun like a cloud made out of yogurt. I hope you brought a spoon.

Then she tried to bore herself to sleep by thinking about things like yogurt and the structure of a gas pedal.

What's love? Something that lasts a week or a month and that's all you can except? Or is it just that some loves have a short shelf life? You know, like yogurt: after a week or two they go bad. And how do you recognize the other kind of love, the kind that isn't like yogurt? The kind that's more like... I don't know, like peanut butter, that lasts forever and always tastes good?

She feels like the first drags of fresh cigaretter but last crunches of cherry suckers. She feels like final coats of nail polish. She feels like lines of coke. She feels like knuckles you crack after a long day. She feels like Miami rain. She feels like empty football fields. She feels like full stadiums. She feels like absinthe. She feels like dangling from a helicopter. She feels like classical music. She feels like standing on a motorcycle. She feels like train tracks. She feels like frozen yogurt. She feels like destroying a piano. She feels like rooftops. She feels like fleeing from cops. She feels like stitches. She feels like strobe lights. She feels like blue carnival bears. She feels like curbs at 2 am. She feels like Cupid's Chokehold. She feels like running through Chicago. She feels like 1.2 million dollars. She feels like floors. She feels like everything he's ever wanted in life. […] “I love you more than I planned.

My yogurt was nestled into a bag, waiting to turn into aushak, and all around us were sausages and pastry, lollipops and spices, chicken and cheese. Any world that contained all this, I thought surveying our loot, was a very fine place. I felt reinvigorated, alive, optimistic. The though of getting back to work suddenly seemed like fun.

I've never been to the ocean, never heard the waves lick the sand in that quiet shushing you read about in books. I've never been to the zoo, smelled the elephant piss, and heard the cries of the monkeys. I've never had frozen yogurt from one of those places where you pull on the handle and fill your own cup with whatever you like. I've never eaten dinner at a restaurant with napkins that you set on your lap and silverware that isn't plastic. I've never painted my nails like the other girls at school, in bright neons and decadent reds. I've never been more than ten miles from home. Ten miles. It's like I live in the forever ago, not where buses rumble and trains have racks. I've never had a birthday cake, though I've wanted one very much. I've never owned a bra that is new, and had to cut the tags off with the scissors from the kitchen drawer. I've never been loved in a way that makes me feel as if I was supposed to be born, if only to feel loved. I've never, I've never, I've never. And it's my own fault. The things that we never do because someone makes us fearful of them, or makes us believe we don't deserve them. I want to do all my nevers-- alone or with someone who matters. I don't care. I just want to live.

And how do you feel?" she whispers, like she doesn´t know she stole my heart, piece by piece, that first day in biology class, and that night we got frozen yogurt, and at our roller-skating date, bruised forehead and all, "Like I´m so in love with you, Molly Parker

She feels like the first drags of fresh cigarettes but last crunches of cherry suckers. She feels like final coats of nail polish. She feels like lines of coke. She feels like knuckles you crack after a long day. She feels like Miami rain. She feels like empty football fields. She feels like full stadiums. She feels like absinthe. She feels like dangling from a helicopter. She feels like classical music. She feels like standing on a motorcycle. She feels like train tracks. She feels like frozen yogurt. She feels like destroying a piano. She feels like rooftops. She feels like fleeing from cops. She feels like stitches. She feels like strobe lights. She feels like blue carnival bears. She feels like curbs at 2 am. She feels like Cupid's Chokehold. She feels like running through Chicago. She feels like 1.2 million dollars. She feels like floors. She feels like everything he's ever wanted in life. […] “I love you more than I planned.

I could never share the fate of a civilization that ostracizes rice. In no way could I trust people who believe yogurt is superior to rice.

I long for the day when someone loves me as much as women in commercials love yogurt.

Let people laugh at you. Let yourself be a tit. Pronounce things wrong. Spill yogurt down your shirt. It is the greatest relief to finally let it happen.

I vow to only eat veggies and yogurt, the kind without sugar or fat or joy.

Don't eat anything your great grandmother wouldn't recognize as food. "When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can't pronounce, ask yourself, "What are those things doing there?" Pollan says. Don’t eat anything with more than five ingredients, or ingredients you can't pronounce. Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad. Don't eat anything that won't eventually rot. "There are exceptions -- honey -- but as a rule, things like Twinkies that never go bad aren't food," Pollan says. It is not just what you eat but how you eat. "Always leave the table a little hungry," Pollan says. "Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, 'Tie off the sack before it's full.'" Families traditionally ate together, around a table and not a TV, at regular meal times. It's a good tradition. Enjoy meals with the people you love. "Remember when eating between meals felt wrong?" Pollan asks. Don't buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.

Maybe you have to be really, really tired before you can answer questions like those. Maybe you have to be deeply discouraged by never having time for all the things that need doing in this world—not just the important things, like spending time with the people you love, taking care of your health, and engaging in purposeful work (paid or unpaid) that gives you a chance to participate in the repairing of the world, but also the minor but nonnegotiable things, like keeping up with the laundry, getting your oil changed, stocking the refrigerator with something other than fat-free yogurt and frozen pizza,

In hidden orchards the stone fruit ripened so fast that what we didn't eat was given to the animals, and so like chimps like finches like gilas we glutted on plums so ripe they split if looked at, cherries and blackberries staining our sheets. We distilled summer meads heady with anise and yogurt, and watered fields with the barrels' dregs. To the tidal boom of an underground aquarium, I cut a sturgeon nose to slit and ransacked its body for that other fruit, pure caviar. I looked to Aida for the salt. Sweaty, unshowered, her pubis its own rough ocean. Saline, the meat of her as she bucked against my tongue, split open, gleaming.

A woman once told me that, for a time after her husband died, her grief was as constant as breathing. Then one day, while pushing a shopping cart, she realized she was thinking about yogurt. With time, thoughts in this vein became contiguous. With more time thoughts in this vein became sustained. Eventually they won a kind of majority. Her grieving had ended while she wasn’t watching (although, she added, grief never ends). And so it was with my depression. One day in December I changed a furnace filter with modest interest in the process. The day after that I drove to Gorst for the repair of a faulty seat belt. On the thirty-first I went walking with a friend—grasslands, cattails, asparagus fields, ice-bound sloughs, frost-rimed fencerows—with a familiar engrossment in the changing of winter light. I was home, that night, in time to bang pots and pans at the year’s turn: “E quindi uscimmo a riveder le stelle.” It wasn’t at all like that—this eve was cloudy, the stars hidden by high racing clouds—but I found myself looking skyward anyway, into the night’s maw, and I noticed I was thinking of January’s appointments without a shudder, even with anticipation. Who knows why, but the edge had come off, and being me felt endurable again. My crucible had crested, not suddenly but less gradually than how it had come, and I felt the way a newborn fawn looks in an elementary school documentary. Born, but on shaky, insecure legs. Vulnerable, but in this world for now, with its leaf buds and packs of wolves. Was it pharmacology, and if so, is that a bad thing? Or do I credit time for my healing? Or my Jungian? My reading? My seclusion? My wife’s love? Maybe I finally exhausted my tears, or my dreams at last found sufficient purchase, or maybe the news just began to sound better, the world less precarious, not headed for disaster. Or was it talk in the end, the acknowledgments I made? The surfacing of so many festering pains? My children’s voices down the hall,

Dairy-free yogurts are readily available at most grocery stores, but they often contain unwelcome additives. Using a dehydrator or yogurt machine is a simple way to make coconut milk yogurt at home with ease and totally control what goes into it. We love ours with fresh berries and granola (see here). You can use this as a base for anything that calls for yogurt, whether frozen yogurt or savory dips.

Here in Tibet live the people my mother taught me to love before I met them. We are family, and love has undetermined aptitude and great hunger. I wander around town with a heavy heart. You can love a place as you love a person and it is especially easy to feel that way here, where man and nature are intertwined deeply. I commit to memory little things: the thin film of dust incited by the ends of chubas dragging on the earth; the gentle contours of the mountains; the steady gaze of a yak; the alacrity with which children submit to authority; the patience of women who sit in the main square with bottles of milk and yogurt for sale; the songs on the streets.

I open the box, and there are notes. Notes and notes and notes. Peter’s notes. Peter’s notes I threw away. “I found them when I was emptying your trash,” she says. Hastily she adds, “I only read a couple. And then I saved them because I could tell they were important.” I touch one that Peter folded into an airplane. “Kitty…you know Peter and I aren’t getting back together, right?” Kitty grabs the bowl of popcorn and says, “Just read them.” Then she goes into the living room and turns on the TV. I close the hatbox and take it with me upstairs. When I am in my room, I sit on the floor and spread them out around me. A lot of the notes just say things like “Meet you at your locker after school” and Can I borrow your chemistry notes from yesterday?” I find the spiderweb one from Halloween, and it makes me smile. Another one says, “Can you take the bus home today? I want to surprise Kitty and pick her up from school so she can show me and my car off to her friends.” “Thanks for coming to the estate sale with me this weekend. You made the day fun. I owe you one.” “Don’t forget to pack a Korean yogurt for me!” “If you make Josh’s dumb white-chocolate cranberry cookies and not my fruitcake ones, it’s over.” I laugh out loud. And then, the one I read over and over: “You look pretty today. I like you in blue.” I’ve never gotten a love letter before. But reading these notes like this, one after the other, it feels like I have. It’s like…it’s like there’s only ever been Peter. Like everyone else that came before him, they were all to prepare me for this. I think I see the difference now, between loving someone from afar and loving someone up close. When you see them up close, you see the real them, but they also get to see the real you. And Peter does. He sees me, and I see him. Love is scary: it changes; it can go away. That’s part of the risk. I don’t want to be scared anymore. I want to be brave, like Margot. It’s almost a new year, after all.

More than putting another man on the moon, more than a New Year’s resolution of yogurt and yoga, we need the opportunity to dance with really exquisite strangers. A slow dance between the couch and dinning room table, at the end of the party, while the person we love has gone to bring the car around because it’s begun to rain and would break their heart if any part of us got wet. A slow dance to bring the evening home, to knock it out of the park. Two people rocking back and forth like a buoy. Nothing extravagant. A little music. An empty bottle of whiskey. It’s a little like cheating. Your head resting on his shoulder, your breath moving up his neck. Your hands along her spine. Her hips unfolding like a cotton napkin and you begin to think about how all the stars in the sky are dead. The my body is talking to your body slow dance. The Unchained Melody, Stairway to Heaven, power-cord slow dance. All my life I’ve made mistakes. Small and cruel. I made my plans. I never arrived. I ate my food. I drank my wine. The slow dance doesn’t care. It’s all kindness like children before they turn four. Like being held in the arms of my brother. The slow dance of siblings. Two men in the middle of the room. When I dance with him, one of my great loves, he is absolutely human, and when he turns to dip me or I step on his foot because we are both leading, I know that one of us will die first and the other will suffer. The slow dance of what’s to come and the slow dance of insomnia pouring across the floor like bath water. When the woman I’m sleeping with stands naked in the bathroom, brushing her teeth, the slow dance of ritual is being spit into the sink. There is no one to save us because there is no need to be saved. I’ve hurt you. I’ve loved you. I’ve mowed the front yard. When the stranger wearing a shear white dress covered in a million beads comes toward me like an over-sexed chandelier suddenly come to life, I take her hand in mine. I spin her out and bring her in. This is the almond grove in the dark slow dance. It is what we should be doing right now. Scrapping for joy. The haiku and honey. The orange and orangutan slow dance.

I put my hand on his forearm, I don't know why I do this, and it's not exactly natural, although it's not unnatural, except that I really want to touch his skin. It's smooth and tan just a little bit and feels like summer, like something familiar and warm and good, like my skin did on the first days aboard 'Fishful Thinking' before it salted and burned and peeled. 'We broke up three years after that.' I sit back in my chair and give a sly smile. Relationships are complex and sometimes you can't really explain them to an outside party. 'I can't believe I just told you that' 'YES! YOU! ARE! LIVING! YOUR! FULL! LIFE!' A third time. I am not imagining it. 'There you are.' This time my heart does skip a beat. I look down at his arm, and we are still touching, and he has made no attempt to retract his arm or retreat. All my surroundings, the red formica table top, the pink yogurt, the blue sky, the green vegetables in the market, they all come alive in vibrant technicolor as the sun peers from behind a cloud. I am living my full life. 'Honesty in all things,' Byron adds, lifting his cup of yogurt for a toast of sorts. I pull my hand away from him and the instant my hand is back by his side, I miss the warmth of his arm, the warmth of him. Honesty in all things. I should put my hand back, that's where it wants to be, that's Lily's lesson to me. Be present in the moment, give spontaneous affection. I'm suddenly aware I haven't spoken in a bit. 'Did you know that an octopus has three hearts?' As soon as it comes out of my mouth, I realize I sound like that kid from 'Jerry McGuire.' 'Did you know the human head weighs eight pounds?' I hope my question comes off almost a fraction as endearing. 'No,' Byron says with a glint in his eye that reads as curiosity, at least I hope that it does, but even if it doesn't I'm too into the inertia of the trivia to stop it. 'It's true, one heart called the systemic heart that functions much like the left side of the human heart, distributing blood throughout the heart, then two smaller branchial heart with gills that act like the right side of our hearts to pump the blood back.' 'What made you think of that?' I smile. It may be entirely inappropriate first date conversation, but at least it doesn't bore me in the telling. I look up at the winsome August sky, marred only by the contrails of a passing jet, and a vaguely dachshund shaped cloud above the horizon. I don't believe in fate. I don't believe in love at first site. I don't believe in angels. I don't believe in heaven and that our loved ones are looking down on us, but the sun is so warm and the breeze is so cool and the company is so perfect and the whole afternoon so intoxicating, ti's hard not to hear Lily's voice dancing in the gentle wind, 'one! month! is Long! Enough TO! BE! SAD!' ... 'I recently lost someone close to me....I don't know, I feel her here today with us, you, me, her, three hearts, like an octopus,' I shrug. If I were him, I would run. What a ridiculously creepy thing to say. I would run and I would not stop until I was home in my bed with a gallon of ice cream deleting my profile from every dating site I belonged to. Maybe it's because it's not rehearsed, maybe it's because it's as weird a thing to say as it is genuine, maybe it's because this is finally the man for me. Byron stands and offers me his hand, 'Let's take a walk and you can tell me about her.' The gentle untying of a shoe lace. It takes me a minute to decide if I can do this, and I decide that I can, and I throw our yogurt dishes away, and I put my hand in his, and it's soft and warm, and instead of awkward fumbling, our hands clasp together like magnets and metal, like we've been hand-in-hand all along, and we are touching again. ...

I am reminded of a study out of the U.S. Army Soldier Systems Center, in which researchers told employees they were testing some new strawberry yogurts and made up a story about why they had to eat in the dark. The yogurt was actually chocolate, but that didn’t seem to matter. Nineteen out of thirty-two subjects said that the yogurt had “good strawberry taste.

We seem unwilling to allow for the possibility that the glory of our species may lie not only in the launching of satellites, the founding of companies, and the manufacturing of miraculously thin semiconductors but also in an ability—even if it is widely distributed among billions—to spoon yogurt into small mouths, find missing socks, clean toilets, deal with tantrums, and wipe congealed things off tables.

review the lists that follow to see what falls into the Fab Four categories: • Protein: 4 to 6 ounces for women; 6 to 8 ounces for men. • Fat: 2 tablespoons. • Fiber and greens: 2 to 4 cups fibrous green vegetables. • Fruit: ½ cup maximum. It’s best to have it in the morning (preferably in your Fab Four Smoothie), so your body has a chance to metabolize it in the liver and the space to store it. Snack or dessert is okay, too, but not all three. • No more than one serving of a starchy carbohydrate per meal (such as 1 tortilla or ¼ to ½ cup gluten-free grain). • Reduce dairy (such as yogurt or a hard cheese) to 1 to 2 servings per week or less.

We're very excited about our new line of products." John squeezed his wife's hand. "We produce churned butter with sea salt imported from France. And we just started a line of yogurt with cream on top that sold very well at the farmers market." "Try the milk. It's from Ollie, my favorite cow," Jenny interrupted, placing a tray and two glasses on the coffee table. "Did you milk her yourself?" James took a cookie and dipped it in the glass of milk. "My dad says I'm not old enough. Ollie is my best friend. Would you like to meet her?" "I'd love to meet Ollie." James stood up and brushed cookie crumbs from his slacks. "Some of my best friends growing up were cows." James followed Jenny to the barn and Cassie pored over brochures and marketing plans with John and Selma. She liked the design of their butter containers: ceramic pots with black-and-white labels and a cow's hoofprint on the bottom. "And I love the idea of selling your milk in reusable glass bottles." Cassie put down her pen. "We'll have a whole fridge of milk in colored bottles. And we'll put a display of the butter pots next to the bread oven. Customers can sample fresh baked bread with churned butter.

I stare at the woman in question and wonder what happened to the concept of sisterhood. If women stopped doing this kind of thing to other women, there would be a lot less pain in this world. Men, I'll admit, are probably a lost cause, but we could stop cheating on other women with their husbands, boyfriends, fiancés. Jo props herself up on her elbows and gives me a defiant look which, frankly, I'd like to wipe off her face---preferably with a cricket bat. "Who'd have thought that I'd be seeing so much of you," I say. "And so soon." Marcus's breakfast dish looks rather rattled. "I can explain," Marcus says as he tries to dismount from the table with some dignity. Difficult to pull off. "I'm all ears." "This was the last time," he says earnestly. There are raspberries crushed on his knees. "The last time ever. I was having one last fling before settling down. As soon as you moved in, I was going to be completely and utterly faithful." Jo doesn't look as if she knows about this particular part of the arrangement and she glares darkly at my fiancé. Perhaps she'll be sneaking into his flat and filling his clothes and his shoes with leftovers and leaving stinking prawns in his soft furnishings. Because, for sure, I won't be troubling myself to do it again. "You called to tell me you love me while she was here?" Jo clearly doesn't know about that bit either. Marcus chews his lip. I stare at Marcus as if I'm seeing him for the first time. He looks ridiculous---yogurt on his knob, smears of berry juice all over his chest and legs, breakfast cereal in his hair. I burst out laughing. Marcus laughs too---nervously. "Oh, Marcus," I say, clutching at my sides. "I can't believe you've done this again." I double over and belly laugh right the way up from my boots. "I love you," he says bleakly, and then he continues to laugh along with me, although it sounds forced. When I finally wrest control of my voice once more, I say softly, "I'm not laughing with you, Marcus. I'm laughing at you." Slipping my engagement ring from my finger, I put it delicately into the bowl of yogurt that's lying by Jo's feet. Then, picking it up, I tip the bowl upside down on Marcus's head. Yogurt drips slowly down his face. He licks it from his lips. Perhaps he can get Jo to do it for him when I'm gone. "This really is the very last time you do this to me, Marcus.

And how do you feel?” she whispers, like she doesn’t know she stole my heart, piece by piece, that first day in biology class, and that night we got frozen yogurt, and at our roller-skating date, bruised forehead and all. “Like I’m so in love with you, Molly Parker.” And... it feels right. The words I’ve been so scared of for years suddenly come easier than I ever thought possible. “I love you too, Alex Blackwood,” she says, and it’s all the things I never knew an “I love you” could be, meeting me exactly as I am, without a single condition. It’s coming home instead of running away.

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

You probably think these nutrients are cut-and-dried, that if the back of the yogurt container says it has 187 calories, then it has 187 calories. What you may not know is that your thoughts about yourself and your food are in a constant dance with your body. And that when you feel guilty about consuming calories, your food picks up a negative vibe that ricochets right back at you. In this experiment, you’ll prove the principle “Your thoughts and consciousness provide the scaffolding for your physical body” by infusing your food with love.

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

country today. No manners.” Serge unscrewed a thermos of coffee. “People used to hang out and actually communicate. But today they head to the mall and sit together at the Yogurt A Go-Go in their own separate spheres of mobile devices.” “What’s wrong with that?” “It’s destroying the art of conversation!” said Serge. “I love conversations!

The day after our wedding, we flew off on honeymoon. I had recklessly waited until two days before our wedding to book the holiday, in the hope that I would get some great last-minute deal somewhere. Always a dangerous tactic. I pretended to Shara that it was a surprise. But, predictably, those “great deals” were a bit thin on the ground that week. The best I could find was a one-star package holiday, at a resort near Cancun in Mexico. It was bliss being together, but there was no hiding the fact that the hotel sucked. We got put in a room right next to the sewer outlet--which gave us a cracking smell to enjoy every evening as we sat looking out at the…maintenance shed opposite. As lunch wasn’t included in the one-star package, we started stockpiling the breakfasts. A couple of rolls down the jersey sleeve, and a yogurt and banana in Shara’s handbag. Then back to the hammock for books, kissing, and another whiff of sewage. When we returned to the UK it was a freezing cold January day. Shara was tired, but we were both excited to get onto our nice, warm, centrally heated barge. It was to be our first night in our own home. I had asked Annabel, Shara’s sister, to put the heating on before we arrived, and some food in the fridge. She had done so perfectly. What she didn’t know, though, was that the boiler packed in soon after she left. By the time Shara and I made it to the quayside on the Thames, it was dark. Our breath was coming out as clouds of vapor in the freezing air. I picked Shara up and carried her up the steps onto the boat. We opened the door and looked at each other. Surprised. It was literally like stepping into a deep freeze. Old iron boats are like that in winter. The cold water around them means that, without heating, they are Baltically cold. We fumbled our way, still all wrapped up, into the bowels of the boat and the boiler room. Shara looked at me, then at the silent, cold boiler. No doubt she questioned how smart both choices had really been. So there we were. No money, and freezing cold--but happy and together. That night, all wrapped up in blankets, I made a simple promise to Shara: I would love her and look after her, every day of our life together--and along the way we would have one hell of an adventure. Little did either of us realize, but this was really just the beginning.

I weave through LA's famous Farmers Market, which is really more of an outdoor food court, and now I'm a few minutes late. And the place is packed and there's still the uncertainty about where to meet when I look down and realize I'm wearing yellow pants. Yellow pants. Really? Sometimes I don't know what I'm thinking. They're rolled at the cuff and paired with a navy polo and it looks like maybe I just yacht my yacht, and I'm certain to come off as an asshole. I thin about canceling, or at least delaying so I can go home and change, but the effort that would require is unappealing, and this date is mostly for distraction. And when I round the last stall--someone selling enormous eggplants, more round than oblong, I see him, casually leaning against a wall, and something inside my body says there you are. 'There you are.' I don't understand them, these words, because they seem too deep and too soulful to attach to the Farmers Market, this Starbucks or that, a frozen yogurt place, or confusion over where to meet a stranger. They're straining to define a feeling of stunning comfort that drips over me, as if a water balloon burst over my head on the hottest of summer days. My knees don't buckle, my heart doesn't skip, but I'm awash in the warmth of a valium-like hug. Except I haven't taken a Valium. Not since the night of Lily's death. Yet here is this warm hug that makes me feel safe with this person, this Byron the maybe-poet, and I want it to stop. This--whatever this feeling is--can't be a real feeling, this can't be a tangible connection. This is just a man leaning against a stall that sells giant eggplants. But I no longer have time to worry about what this feeling is, whether I should or shouldn't be her, or should or should't be wearing yellow pants, because there are only maybe three perfect seconds where I see him and he has yet to spot me. Three perfect seconds to enjoy the calm that has so long eluded me. 'There you are.' And then he casually lifts his head and turns my way and uses one foot to push himself off the wall he is leaning agains. We lock eyes and he smiles with recognition and there's a disarming kindness to his face and suddenly I'm standing in front of him. 'There you are.' It comes out of my mouth before I can stop it and it's all I can do to steer the words in a more playfully casual direction so he isn't saddled with the importance I've placed on them. I think it comes off okay, but, as I know from my time at sea, sometimes big ships turn slowly. Byron chuckles and gives a little pump of his fist. 'YES! IT'S! ALL! HAPPENING! FOR! US!' I want to stop in my tracks, but I'm already leaning in for a hug, and he comes the rest of the way, and the warm embrace of seeing him standing there is now an actual embrace, and it is no less sincere. He must feel me gripping him tightly, because he asks, 'Is everything okay?' No. 'Yes, everything is great, it's just...' I play it back in my head what he said, the way in which he said it, and the enthusiasm which only a month had gone silent. 'You reminded me of someone is all.' 'Hopefully in a good way.' I smile but it takes just a minute to speak. 'In the best possible way.' I don't break the hug first, but maybe at the same time, this is a step. jenny will be proud. I look in his eyes, which I expect to be brown like Lily's but instead are deep blue like the waters lapping calmly against the outboard sides of 'Fishful Thinking.' 'Is frozen yogurt okay?' 'Frozen yogurt is perfect.

She’ll take what she can get and be happy about it, because love isn’t about convenience and frozen yogurt and real life. That isn’t what love is about.

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

You know what I love about Cookie Crisp cereal?” He’s staring at his spoon. I’ve never seen one person ingest so much cereal. I swear, if I didn’t cook, it’s all he would eat. I swallow a mouthful of yogurt—Dannon Light & Fit. The commercials don’t lie; it’s really delicious. Strawberry banana is the best. “What’s that?” “It’s shaped like cookies. So, not only is it awesome, but I feel like I’m getting revenge on my parents for making me eat frigging oatmeal the first half of my life.” A poet and a philosopher, Drew is truly a Renaissance man.

There are many ways to earn the love of employees. Hamdi Ulukaya, founder of multi-billion dollar yogurt maker Chobani, made headlines when he awarded his two thousand full-time employees stock worth up to 10 percent of the company’s value when it goes public or is sold. Ulukaya said in a letter to staff, “This isn’t a gift. It’s a mutual promise to work together with a shared purpose and responsibility. To continue to create something special and of lasting value.”3 Apart from making instant global news, the stock award was also a shrewd business move. Research from The University of Pennsylvania shows that employee-owned companies — even ones in which employees are minority owners — outperform their competitors.4 It is true that Ulukaya now has a slightly smaller stake in Chobani. But it is likely worth a lot more, especially when you consider this research and how employee owners are incentivized to work harder toward the success of the business.

What about fermented dairy? Why no love for kefir, yogurt, and other fermented dairy products? Let’s look more closely at these foods. As we know, fermentation transforms our food and in many cases makes it easier to digest. This is particularly true with dairy products, where fermentation will remove most lactose. In fact, most hard cheeses, kefir, and yogurt are generally well tolerated by lactose-intolerant individuals. There are also some studies suggesting that kefir, yogurt, and other fermented dairy products may have health benefits. However, these studies were largely fraught with methodological limitations or were overtly paid for by the dairy industry. So what are we supposed to make of corporate-sponsored research that is essentially a form of marketing and only being published because it makes the food look good and the conclusions are carefully guarded to protect the product? From my perspective, why take any risk when you can find delicious fermented nondairy yogurt and kefir? In particular, I love a coconut milk kefir that’s available in Canada. No matter what you choose, make sure to pay attention to the sugar content, which is one of the big issues with all commercial products of this sort. Also, it should be noted that water kefir has absolutely nothing to do with milk and is much more similar to kombucha.

Chocolate Peppermint Cupcakes Yield: 12 cupcakes From the cozy mystery novel Peppermint Peril by Molly Maple “I love the look of the crushed candy canes sprinkled on the top of the peppermint frosting. The hot cocoa cupcakes add a dash of happiness to the kitchen as every surface is taken over by baked goods.” -Peppermint Peril Ingredients for the Cupcake: ¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil ½ cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup plain yogurt or vanilla yogurt, room temperature Instructions for the Cupcake: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, sift together ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set flour mix aside. In a large bowl, use a mixer to beat the vegetable oil and sugar on medium speed for three minutes. Beat until shiny, scraping down the sides of the bowl as needed. Add eggs one at a time while the mixer runs on low speed. Add 2 tsp pure vanilla extract. Mix until smooth. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt. Mix to incorporate with each addition, scraping down the sides of the bowl as needed. Beat until just combined. Batter should look a bit thin. Divide the batter into your 12-count lined cupcake pan, filling each one 2/3 the way full. Bake for 20-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool to room temperature before frosting. Ingredients for the Frosting: 2 sticks unsalted butter, softened 4 cups powdered sugar 2 tsp peppermint extract ¾ cup crushed candy cane pieces Instructions for the Frosting: Place 2 sticks unsalted butter into a stand mixer and beat until well combined. Slowly add powdered sugar one cup at a time, alternating with peppermint extract until combined but not overmixed. Mix in ¼ cup candy cane pieces. Beat until fluffy. After frosting the cooled cupcakes, top with the remaining crushed candy cane pieces.

Then he puts his arm around me and says loudly, “For as long as you’re my girl, you don’t pay for frozen yogurt.

Bacon because you love it. Fruit and yogurt because they’re sweet like you. Blueberry bagel with cinnamon spread because Cara said it’s your favorite. And tea because coffee makes your stomach hurt.

Unlike me, my mother loves plums. This, coupled with some leftover red wine, leads to a fruitful development. I roasted the plums in a medium oven with the wine, added a split vanilla bean, a cinnamon stick, and the tiniest bit of sugar. The plums gave way, exchanging the springiness for a comforting sag. The wine bubbled into a spiced burgundy syrup, thick and glossy. I served it with faiselle, a mild spoonable cheese, though I sense that sour cream, Greek yogurt, or mascarpone wouldn't go amiss.

Along the way, unrequited love provides us with an occasion to exercise our aptitudes for optimism in a highly salutary way. After a few decades on the earth, it is only too easy to start to hate our fellow humans for their mediocrity, selfishness and idiocy. But with our beloved in mind, we can, for once, give free reign to a boundless generosity that a god or the parent of a newborn might deploy. We can tell ourselves that we have found an angel, an exalted being, on the basis of nothing more than how wise their green eyes look or how delicately they open their yogurt for lunch. Our verdicts are a delusional exaggeration, but – given how much grounds there is to despair at the human experiment – perhaps a noble and forgivable one as well.

At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.

Back in the day, Marguerite had worked from lists all the time. She had made daily pilgrimages to Dusty's fish shop, and to the Herb Farm for produce; the meat had been delivered. She had prepared stocks, roasted peppers, baked bread, cultivated yogurt, rolled out crusts, whipped up custards, crushed spices. Les Parapluies was unique in that Marguerite had served one four-course menu- starter, salad, entrée, dessert- that changed each day.

What is it?" Her interest piqued by the heavenly aroma. "Delicious," I said. I could have told her it was soup made up of parsley, spinach, dill, sautéed onions, thin noodles, chickpeas, kidney beans, dried yogurt, dried mint, garlic, oil, and salt, but why spoil the surprise?

During our last year at Harding University, we spent the summer in a study-abroad program in Florence, Italy. It was an unbelievable experience and was our first time really being away together. We traveled all over Europe on a Eurail pass. We didn’t have any money for hotel rooms, so we would just sleep on trains and wake up the next morning in a new country. It was so exciting. As part of our studies, we had to visit certain museums and write essays on the art we saw. I was an art education major, so I loved every bit of this part of our trip, but it was a totally new experience for Willie. By the end of the trip, he said he had more culture than the yogurt section of the grocery store!

1¼ cups per serving 25 Minutes to Prepare and Cook 1 pound boneless, skinless chicken breast 2 tbsp chopped walnut halves 1 cup red grapes, seedless, sliced in half lengthwise 1 cup celery, finely sliced 1 Granny Smith apple, cored and diced into cubes For the Dressing: 2 tbsp reduced-fat mayonnaise 2 tbsp plain nonfat Greek yogurt 1 tbsp lemon juice

chapthis, bhaji, dal and rice with yogurt.

The crystalline currents of the river Karkheh flowed to the west of Susa, irrigating the thirsty city. It was said to have the purest water in the world. For that reason, no one was allowed to drink from its waters but the king. Roxannah's favorite place was the river's fertile banks, which provided endless treasures for anyone patient enough to search for them. Here, she foraged for wild ingredients that had the advantage of being free as well as delicious resources for the new recipes she loved to create. Walking by the river's banks at sunrise, Roxannah came across a cluster of wild, twisty fig trees. It was early for the first harvest. But a few handfuls of precocious fruit had ripened enough to be picked. At home, she snipped the stems and washed the figs before letting them simmer with honey, adding a touch of her special blend of spices. They would taste delicious with the creamy yogurt she had made the day before.