Yummy Food Quotes

Respect the verbs in your life. Life is a verb. Live is a verb. Live Life. Action verbs bring life to writing. Love is a verb. Be is a verb. Be in Love Believe, love, give, receive,tag, Believing in love, giving love, receiving love, love tag(you are it) dance, prance, pounce, smile, try, trying to smile, dancing and prancing, pounce! laugh, do, go, grow, feel, touch, touching, feeling, growing, doing, going, laughing, sing, walk, run, cook, look, see, eat, meet, greet, smell, hear, look and see the cooking, singing and then walking into the kitchen to eat, eating the yummy food. running to see, seeing the food, meeting and greeting others; smelling the cooking, hearing the laughter; seeing the runners; touching the icing. licking the icing. tasting the licking of the spoon discover, realize, live, respect. discover life, realizing truth, living, respecting everyone under the sun, even all the universe love and respect all

Yummy food, unique attention, playfulness, or loving sternness—these features are often summoned to sweeten one’s memory of a grandmother.

But, in all fairness, I’m pretty sure being told to eat yummy food and go to bed early is, in fact, one of my pre-existing kinks. It’s a life kink, if you will.

I know what you’re thinking. But we don’t eat villagers. But when we scare them, they sometimes drop really yummy food. One time, I scared a villager and she dropped a cake! That was the best day ever.

God has subjected man to six great necessities: birth, action, eating, sleep, reproduction and death.

It's a harmless breakfast." "Nothing harmless about what he whips up. His parents are chefs, so he's picked up a few tips and anything he makes is beyond yummy." "Uhm, you're not doing a good job talking me out of it,

For my number-one favorite kill, I almost went with Johnny Depp being eaten alive and then regurgitated by his own bed in A Nightmare on Elm Street, but the winner, by a finger blade’s width, has to be the death of that feisty Tina (Amanda Wyss), who put up such a fight while I thrashed her about on the ceiling of her bedroom. Freddy loves a worthy adversary, especially if it’s a nubile teenaged girl. A close second goes to my hearing-impaired victim Carlos (Ricky Dean Logan) in Nightmare 6. In these uber-politically-correct times, it’s refreshing to remember what an equal opportunity killer Freddy always was. Not only does he pump up the volume on the hearing aid from hell, but he also adds a nice Latino kid to his body count. Today they probably wouldn’t even let Freddy force-feed a fat kid junk food. Dream death number three is found in a sequence from Nightmare 3. Freddy plays puppet master with victim Phillip (Bradley Gregg), converting his arm and leg tendons into marionette strings, then cutting them in a Freddy meets Verigo moment. The kiss of death Profressor Freddy gives Sheila (Toy Newkirk) is great, but not as good as Al Pacino’s in The Godfather, so my fourth pick is Freddy turning Debbie (Brooke Theiss) into her worst nightmare, a cockroach, and crushing her in a Roach Motel. A classic Kafka/Krueger kill. For my final fave, you will have to check out Freddy vs. Jason playing at a Hell’s Octoplex near you. Here’s a hint: the hockey-puck guy and I double team a member of Destiny’s Child. Yummy! Now where’s that Beyonce…

Eating was still a sore point with Smriti.She failed to understand,when interesting options like mango juice or chocolates were available,why was she forced by her stupid mother to eat boring regular meals? After much contemplation,Nikhil came up with a suggestion'Don't give her food till she herself asks for it'. His idea'starve-to know-the-worth-of -food'made sense to Abhilasha,though it took her a great deal of resolve before she could actually try it out. So on a sunday,the'lady with an iron will'took over from'the soft and kind hearted mother'.she did not give her anything to eat and waited for the golden moment,expecting a hungry Smriti to beg for food. But the much awaited moment never came.Smriti was not at all bothered about her meal and kept playing happily. The day turned into evening and still there was no trace of hunger in her. "Aren't you feeling hungry?' now a worried mother had no option but to eat the humble pie and ask the daughter. "No Maa. My friend Pinky had brought wafers and chocolates. Those were so yummy that I ate them all......" And that was the end of her'starve-to -know-the-worth-of-food-mission.

and Anna could smell sushi, baked bread, and frying hot dogs. She could even catch the faint tang of Indian spices- not the kinds of spices she was used to, of course, the very specific kind in pandhi curry or masala crab, but then she had never come across those flavors outside the small, beautiful corner of India that her mother had once called home. That said, this place did smell yummy. There was food everywhere she looked: street vendors, bakeries, cafés, take-out places, you name it. Hungry Heart Row, that's what this neighborhood was called, and it seemed its residents had taken that very seriously.

Shergahn and friend lay like poleaxed steers, and the Daranfelian's greasy hair was thick with potatoes, carrots, gravy, and chunks of beef. His companion had less stew in his hair, but an equally large lump was rising fast, and Brandark flipped his improvised club into the air, caught it in proper dipping position, and filled it once more from the pot without even glancing at them. He raised the ladle to his nose, inhaled deeply, and glanced at the cook with an impudent twitch of his ears. "Smells delicious," he said while the laughter started up all around the fire. "I imagine a bellyful of this should help a hungry man sleep. Why, just look what a single ladle of it did for Shergahn!

There, done! A Petite Loco Moco Bowl! *Loco Moco is traditional Hawaiian fare of hamburger and fried egg over rice.* "Wow, that looks super yummy!" "Huh. Loco Moco at a buffet? How interesting! Ooh, hot! The egg has been coddled to the perfect tenderness... ... and it melds beautifully with the powerful taste of the hamburger made from ground rib roast! Add to that the mild, fluffy rice to tie it all together and it fills the mouth with deliciousness... It's a dish that brings out the strength in you with every bite! Not only that, typical Loco Moco is covered with beef gravy... ... but you've used a vinaigrette instead! The tangy lightness of the white-wine vinegar in the vinaigrette wonderfully accentuates the richness of the egg yolk and the juiciness of the meat.

I found Chinatown both impossibly sophisticated and unbearably out of vogue. Chinese restaurants were a guilty pleasure of mine. I loved how they evoked the living world- either the Walden-like sense of individualism of the Ocean or Happy Garden, or something more candid ("Yummies!"). Back home they had been a preserve of birthdays and special celebrations: a lazy Susan packed with ribs and Peking duck, rhapsodically spun to the sound of Fleetwood Mac or the Police, with banana fritters drenched in syrup and a round of flowering tea to finish. It felt as cosmopolitan a dining experience as I would ever encounter. Contextualized amid the big-city landscape of politicized microbreweries and sushi, a hearty table of MSG and marinated pork felt at best crass, at worst obscurely racist. But there was something about the gloop and the sugar that I couldn't resist. And Chinatown was peculiarly untouched by my contemporaries, so I could happily nibble at plates of salt and chili squid or crispy Szechuan beef while leafing through pages of a magazine in peace.

Two Kittens by Maisie Aletha Smikle Born to a cat called Mitten Were two tiny little kittens Nested in a basket They purred for the warmth of a blanket Coated in short velvet hair of midnight black From whiskers to tail they were beauty black Soft cuddly and adorable They searched uncontrollably Twisting and twirling Their little tails floundering Tiny purrs pleading They comb their little basket for a blanket To feed her little kittens And warm their tiny bodies Mitten must feed her tummy With something very yummy Mitten searched for food She stayed close to her brood With their small eyes still closed Mitten’s little kittens mainly dozed Mitten peered and listen Her bright ocean blue eyes glisten She spots a mouse Coming from a house The mouse had just feasted Groggy from its feast It moved slowly Mitten pounced boldly She knocked her target out Picked it up in her mouth And feasted with delight Then licked her whiskers clean till they glisten bright Mitten returned to her kittens And found them soundly fast asleep She covered her little kittens And soon fell fast asleep

But wait, stop, it’s not supposed to end this way! You’re the fantasy, you’re what I’m leaving behind. I can’t pack you up and take you with me.” “That was the most self-centered thing I’ve ever heard you say.” Jane blinked. “It was?” “Miss Hayes, have you stopped to consider that you might have this all backward? That in fact you are my fantasy?” The jet engines began to whir, the pressure of the cabin stuck invisible fingers into her ears. Henry gripped his armrest and stared ahead as though trying to steady the machine by force of will. Jane laughed at him and settled into her seat. It was a long flight. There would be time to get more answers, and she thought she could wait. Then in that moment when the plane rushed forward as though for its life, and gravity pushed down, and the plane lifted up, and Jane was breathless inside those two forces, she needed to know now. “Henry, tell me which parts were true.” “All of it. Especially this part where I’m going to die…” His knuckles were literally turning white as he held tighter to the armrests, his eyes staring straight ahead. The light gushing through the window was just right, afternoon coming at them with the perfect slant, the sun grazing the horizon of her window, yellow light spilling in. She saw Henry clearly, noticed a chicken pox scar on his forehead, read in the turn down of his upper lip how he must have looked as a pouty little boy and in the faint lines tracing away from the corners of his eyes the old man he’d one day become. Her imagination expanded. She had seen her life like an intricate puzzle, all the boyfriends like dominoes, knocking the next one and the next, an endless succession of falling down. But maybe that wasn’t it at all. She’d been thinking so much about endings, she’d forgotten to allow for the possibility of a last one, one that might stay standing. Jane pried his right hand off the armrest, placed it on the back of her neck and held it there. She lifted the armrest so nothing was between them and held his face with her other hand. It was a fine face, a jaw that fit in her palm. She could feel the whiskers growing back that he’d shaved that morning. He was looking at her again, though his expression couldn’t shake off the terror, which made Jane laugh. “How can you be so cavalier?” he asked. “Tens of thousands of pounds expected to just float in the air?” She kissed him, and he tasted so yummy, not like food or mouthwash or chapstick, but like a man. He moaned once in surrender, his muscles relaxing. “I knew I really liked you,” he said against her lips. His fingers pulled her closer, his other hand reached for her waist. His kisses became hungry, and she guessed that he hadn’t been kissed, not for real, for a long time. Neither had she, as a matter of fact. Maybe this was the very first time. There was little similarity to the empty, lusty making out she’d played at with Martin. Kissing Henry was more than just plain fun. Later, when they would spend straight hours conversing in the dark, Jane would realize that Henry kissed the way he talked--his entire attention taut, focused, intensely hers. His touch was a conversation, telling her again and again that only she in the whole world really mattered. His lips only drifted from hers to touch her face, her hands, her neck. And when he spoke, he called her Jane. Her stomach dropped as they fled higher into the sky, and they kissed recklessly for hundreds of miles, until Henry was no longer afraid of flying.

What luxury ingredient will it be this year? Matsutake mushrooms? "Returning" Skipjack? Fresh soba?" "IT'S MACKEREL PIKE!" "Really? Pike?!" "Umm... that's kind of a letdown, to be honest. They're such common fish..." "Not so fast, folks. It is true that throughout Japanese history, pike was viewed as a common fish that only the peasantry ate. But recently, high-class restaurants have begun serving it... ... and it now appears on the menus of restaurants across the world. It has become an unspoken representative of the Fall Fishing Season. A dish that uses pike in some way... ... is the theme for the final round of this year's Fall Classic!" "Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike! The crispy skin... the hot, succulent meat... the savory smell of its juices... A dollop of grated daikon radish on top, and it's yum, yum, yum!" "It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it." "As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient... ... has connections to all three of our contestants. A pike.. ... with its fatty meat is known for its robust fragrance. It is a prized ingredient in seafood dishes across the world. And it has a long history of use in what is viewed as common cuisine!" "Oho! It has facets that appeal to all three chefs." "That means it's an ingredient that can play to each of their strengths!

But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!

Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Books are like food, nourishing and yummy :

Leftovers are less tasty if they were left over by someone else, unless you are poor.

Steve knew the sharks intimately by now. “The big tiger sharks will show up at eleven o’clock,” he said. And sure enough, they did, right on the dot. We had the shark cage and the dinghy, with myself (and Igor), Steve, and Sui. I sat in the dingy and watched the enormous tigers as they circled around. They had to be more than fourteen feet long, and some of them were larger than the boat itself. I quickly figured out that because of my great belly I was very unbalanced. I had to be careful so as not to tip the boat. Sui was an old hand at all of this. She planted herself in the center of the boat and lay down, sticking to the safest spot possible. Steve enjoyed going into the cage. The sharks came up to him one by one, trying to open this strange container and get to the nice yummy food inside. “They have a childlike curiosity,” he told me, breaking to the surface before lowering himself down again. “They’re really trying to figure out how to get me!” I got to experience them on the surface, in the dinghy. Tiger sharks don’t just feed under the water. They readily take food off the surface, too, and even lift themselves partially out of the water. Huge tiger sharks, wider across than I was (which at that point was saying a lot) came up to taste the boat, taste the motor, and put their heads all the way over the back of the dinghy. I was fascinated and had to stop myself from reaching out and stroking them. Of course I didn’t dare move, because I needed to counterbalance the boat, so the sharks wouldn’t rock it over. After a day of filming, my opinion of sharks was even better. Steve was right. Bringing people into close proximity to wildlife was all you had to do. I fell in love with tiger sharks that day. As it turned out, that was the last documentary of my pregnancy. For the next few weeks I’d be restricted to working at the zoo.

MOM’S SOUR CREAM COFFEE CAKE This recipe is another classic from my mom’s kitchen. She liked to make this yummy cake to take to someone who needed their spirits lifted or just to have as a treat. It’s an all-time favorite with my family, too, and, when it’s my turn to host fellowship hour at church, it’s always part of my repertoire!   Ingredients for Cake 1 cup sugar ¼ pound butter (softened) 1 cup sour cream 1 teaspoon vanilla 2 eggs 2 cups flour (sifted) 1 teaspoon baking powder 1 teaspoon baking soda Pinch salt   Ingredients for Topping ½ cup chopped walnuts ½ cup sugar 1 teaspoon cinnamon   Directions Mix topping ingredients together. Set aside. Preheat oven to 350 degrees Fahrenheit. Grease and flour angel-food cake pan. Cream together butter and sugar with electric mixer. Add eggs and sour cream and beat until smooth. Sift together remaining dry ingredients in a separate bowl and blend into mixture. Batter will be thick. Spread half the batter into the angel-food cake pan and sprinkle with half of the sugar, cinnamon, and nut topping. Spread remaining batter on top and sprinkle remaining sugar, cinnamon, and nut mixture. (I gently press down the topping with the back of a spoon.) Bake for 40 minutes or until toothpick comes out clean. Let cool and remove from pan. Enjoy anytime with a hot cup o’ coffee or tea or a big glass of milk!

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

For starters, no more doing your own shopping anymore because you buy nothing but crap. Cereal bars and cookies and cream desserts and all that, finito. I don't know what time you get up in the morning but from Tuesday on you have to remember that I'm the one who's feeding you, okay? Every day at three when I come home, I'll bring you a meal. Don't worry, I know girls, I won't give you duck confit or tripe. I'll make a good yummy little dish just for you. Fish, grilled meat, tasty veggies- stuff you'll really like. I'll make small amounts but you've got to eat it all or else I'll stop. In the evening I won't be here to harass you, but no snacking or nibbling! I'll go on making a big pot of soup at the beginning of the week for Philou the way I always have, and that's it. The idea is to get you hooked on my food. So that every morning you'll get up wondering what's on the menu. I don't promise it'll be utterly amazing every single time, but it'll be good, you'll see. And when you start to fill out, I'll..." "You'll what?" "I'll eat you." "Like the witch in Hansel and Gretel?" "You bet! And no use giving me a bone when I go to feel your arm because I'm not blind!

all I know is: Chicken wings are yummy I like half-burnt chicken wings Cookies are good Cookies are good when they are on my favorite food- burnt chicken wings!!!

Dark chocolate You are definitely not a diabetic if you do not love chocolate. Chocolate is the weakness of almost all diabetes patients, and they are always advised to avoid this yummy food!

the carrier to elevate the benefit of hanging out in the carrier. Offer A Treat. Many cats respond well to treat rewards. To make the carrier an even better experience, try tossing a few inside for your kitten to discover. If he figures out that every now and then, going inside brings a bonus of yummies, your kitten will be more likely to explore and figure out the crate is a terrific place. Make sure that the treats you use for crate training are irresistible, and reserve them for this situation only. Once your cat has begun to visit the crate on his own, try offering an occasional high-value meal (like pungent canned food) but only when he’s inside. Teach Him Tolerance. After your kitten spends time willingly inside, try shutting the door briefly. Most kitties tolerate the door shut at least as long as they have something to munch. Praise the dickens out of him! He should know that staying calmly inside the crate earns him good things, maybe even a game of chase-the-red-dot. Repeat several times over the next few days, each time letting the kitten out after a few minutes. Extend Crate Time. By the end of the first week, you can begin increasing the time the kitten spends in the crate. Some cats feel calmer when inside the carrier if you cover it with a towel because this shuts out at least the visual cues that may raise stress. Scent the towel with the Feliway. Carry Kitty Around. Once your kitten feels comfortable in the carrier with the door shut, drop in a couple of treats and then pick up the carrier while he’s in it and carry him around. Give him another treat or play a favorite game as soon as you let him out.

He sips a latte, complimenting the yummy nutty-vanilla flavor of the ube before taking a giant bite of his croissant. His eyes roll to the back of his head as he moans, and I nearly choke. I'm one thousand percent certain that I've never heard a sexier sound in my life.

Every time you eat something yummy, you are getting a dopamine hit. In fact, sometimes you get the dopamine rush just thinking about that food. When we eat all day long, we get dopamine hits left and right. This raises what we call your dopamine baseline. As this baseline gets raised, you need more dopamine-producing experiences to feel good.

Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike! The crispy skin... the hot, succulent meat... the savory smell of its juices... A dollop of grated daikon radish on top, and it's yum, yum, yum!" "It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it." "As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient... ... has connections to all three of our contestants. A pike.. ... with its fatty meat is known for itsrobust fragrance. It is a prized ingredient in seafooddishes across the world. And it has a long history of use in what is viewed as common cuisine!" "Oho! It has facets that appeal to all three chefs." "That means it's an ingredient that can play to each of their strengths!

Tadokoro, what's your favorite kind of bowl?" "Um, I-I don't know if it's a bowl, per se, and I know it's not made with meat... ... but at home we'd grill scallops on a hibachi grill. When the shell popped open, we'd put a little butter and soy sauce inside... and then we'd put it all over fresh, hot white rice. It was really yummy!

Mmm! This is so yummy! It's salt and spring onion flavored, right?" "Yep! I boiled some chicken tenderloins and dressed them with salt and spring onion sauce. I spread the sauce on the outside of the rice balls too!" "Yum! The salty flavor really whets the appetite!" "The body especially craves salt after exercise too." "Aah, is this kombu? Seaweed is a rice ball staple! Tsukudani kombu and... cheese?!" *Tsukudani means foods simmered in soy sauce and mirin.* "Right! The heavy sweetness of tsukudani foods goes really well with cheese." "Okay, let's see what the last one is! Yum! The garlic flavor is awesome!" "Those are my honey-garlic pork rice balls. I boiled some pork belly until it was soft... and then I let it marinate with some garlic for a day in a mixture of miso, cooking saké, and honey. It's super awesome with rice, so I thought I'd try making rice balls with it. I brought barley tea and green tea. Take your pick!" AAAAH "This is the brilliance of Megumi's cooking. It calms and comforts the heart of whoever enjoys it." "The chicken tenderloin isn't too dry, and the pork is perfectly tender. All of these are carefully and deftly made.

I saw exactly how they'd ordered the burger and the fish and noticed that they'd asked for mayo. Violet came back into the kitchen. "Maggie, we just had a ten-top walk in. Are you ready for this?" "Yes, I got it. Don't worry, it's all under control," I replied. "Alice, let's cut up the rest of that fresh basil, we are going to make an herb mayo. Ben, I need you to tell me where everything is." The next few minutes were a bit of a blur. Ben gave me the ins and outs and Alice whipped up a yummy aioli. We decided to add it on the side of each burger or plate of fries going out. I looked around the kitchen and decided to make some homemade mac and cheese. We had all the ingredients: milk, cheese, flour, butter, and even some dried ground nutmeg and cayenne pepper. We threw the mac and cheese into little ramekins and crushed up some bread crumbs to put on top. At least I could contribute something new to the menu.

First, he snared Meena’s hand and strutted with her to the lineup of long tables covered with platters of food. They’d arrived early enough to get some choice pickings. Times two. The folks handling the barbecue made sure to pile his plate with a few burgers, the patties thick and juicy. Leo found a seat, a pair of chairs actually, but having a spare one available didn’t stop him from yanking Meena onto his lap, the ominous groan of the chair be damned. It seemed he wasn’t the only one to hear the threat of the unhappy seat. “Pookie, we’re going to end up on the ground. We’re too big to both sit in this chair. I’ll just sit in the one beside it.” “Fuck the chair. You’re staying on my lap.” “But why?” “Because I like it.” He loved it when he managed to surprise her. The shape of her mouth so evocative. Before she could ask another stupid question, he stuffed a roasted potato bite in her mouth. She nipped his finger in the process then smiled. “Yummy. Again.” He gave her a crisp cherry tomato. The purse of her lips before she sucked it in mesmerized. There was no more question after that of not sharing the seat. They fed each other, and if the occasional passerby who chuckled or snickered happened to trip over his size-fifteen feet, not his fault. A man needed to sometimes stretch his long legs. -Meena & Leo

This explains why habits are so powerful: They create neurological cravings. Most of the time, these cravings emerge so gradually that we’re not really aware they exist, so we’re often blind to their influence. But as we associate cues with certain rewards, a subconscious craving emerges in our brains that starts the habit loop spinning. One researcher at Cornell, for instance, found how powerfully food and scent cravings can affect behavior when he noticed how Cinnabon stores were positioned inside shopping malls. Most food sellers locate their kiosks in food courts, but Cinnabon tries to locate their stores away from other food stalls.2.24 Why? Because Cinnabon executives want the smell of cinnamon rolls to waft down hallways and around corners uninterrupted, so that shoppers will start subconsciously craving a roll. By the time a consumer turns a corner and sees the Cinnabon store, that craving is a roaring monster inside his head and he’ll reach, unthinkingly, for his wallet. The habit loop is spinning because a sense of craving has emerged.2.25 “There is nothing programmed into our brains that makes us see a box of doughnuts and automatically want a sugary treat,” Schultz told me. “But once our brain learns that a doughnut box contains yummy sugar and other carbohydrates, it will start anticipating the sugar high. Our brains will push us toward the box. Then, if we don’t eat the doughnut, we’ll feel disappointed.

I'm not tootin' my own horn or anything, but I gotta say the buffet we set up on my dining room table with a blue-checkered cloth and some fresh daisies couldn't have looked more beautiful. Used my large, glazed, tobacco-spit pottery dish for the casserole, and with the crusty, buttered bread crumb topping, it was appetizing enough to be photographed for a food magazine. For the grits, I'd decided to sprinkle extra Parmesan over the top, so they were not only soft and creamy inside but a crispy golden brown outside. The congealed salad I fixed in a glass mold the shape of a pinecone, so when I turned it out on a plain white platter lined with leaves of romaine, the peaches and pecans could be clearly seen suspended in the lemony aspic in an interesting design. This time my hot buttermilk biscuits were as high and fluffy as Mama's, and next to the cloth-lined straw basket I had a big slab of the sweetest local country butter in the state of Texas, which I buy every weekend at the farmers' market out off Eldridge Parkway. We transferred Rosemary's yummy cake to the cut-crystal plate with tiny legs I remember my grandmamma using for birthday parties, and to tell the truth, I wondered how in hell I was gonna get through that lunch without cuttin' myself more than just a sliver of that mouthwatering caramel layer cake.

Think mindful, positive thoughts while you cook some yummy veggies like zucchini on the grill with a side of peaches. Consume foods with an apple cider vinegar tonic. It will be delicious and nutritious and aid your body in healing your weakened gut muscles.

I can't tell you how many times over the years people tried to give me soy cheese and tempeh fake-meat, and other ickiness and pass it off as yummy. I'm sorry but no, you cannot make vegetable protein taste like bacon, no matter how much salt and liquid smoke you put in it! I wanted to celebrate good food, prepared in ways that make it good for you, which is surprisingly easy to do if you know the basics. If you use exceptional products that have inherent natural goodness, you don't need to swamp them in butter or cream to make them taste good." For dinner we'd had grilled skirt steaks, spicy Thai sesame noodles from my friend Doug's recipe, braised cauliflower, and for dessert, poached pears and Greek yogurt with lavender flowers and black sage honey. Filling, balanced, nutritionally sound.

My full immersion into the world of TBN and a Christianity that can seem like it’s from another planet entirely, rather than strengthening my confidence in the sufficiency of my own tradition, has actually weakened it. I see the holes. I hope this shift continues for me because it feels like for so very long the various sects and denominations within the church (including my own) have spent so much energy defending their theological, doctrinal, and liturgical purity that they have been unable to see what it is we actually offer one another. If Lutheranism is, let’s say, peanut butter —and we go on and on about how it’s both creamy and crunchy, it’s full of protein, it’s super yummy, it’s a food far superior to, say, evangelical chocolate —then we lose the way in which chocolate can actually make peanut butter yummier. That doesn’t mean that the two must always be paired, just that they can bring out each other’s strengths without diminishing their inherit uniqueness. By acknowledging the yumminess of chocolate (or bagels, or raisins, or bananas) and what it brings to peanut butter, we in no way diminish the yumminess of peanut butter. Be not afraid. We cannot live by bread alone, and I think that’s a good thing. (Though just for the record, I still think Paula White is a nut-job.)