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Quote by Kristen Callihan

“I want a dessert." She turns and starts wiping down the clean counters like it's her new mission in life. "I'll go to the farmers' market and get some ripe fruit." "Not. Fruit." Fact is, I can't eat a mango anymore without wanting to suck on Delilah's tongue. "Something rich and sweet and creamy." And now I'm thinking about sinking to my knees before her. Behind the kitchen island, I reach down and adjust myself. Having zero experience with flirting, I don't think I'm doing a proper job of it. I'm only getting myself riled up here. Especially since Delilah's expression remains deadpan. "I don't think any of that is on the approved list." "I think you bring up that damn list to annoy me, Tot." "This is true." She doesn't bother to hide her glee. Like a bee to nectar, I drift closer. "Come on, Delilah. Cheat with me. Just a little?" Shaking her head in clear exasperation, she tosses the cloth into the sink and faces me. "All right, just this once. Name your poison." She isn't in my arms. My mouth isn't on hers. But it's still a victory, and I rub my hands together in anticipation. "Let's see... oh, God, the choices. Your Totally Toffee-Chip Cookies? Your Mad Monster Chocolate Cake?" I stop to think of all the desserts Delilah has made over the years. "Ah. I know... Bountiful Banana Cream Pie.”

Quote by Kristen Callihan

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Dear Enemy

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Kristen Callihan

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“This spreadsheet covered items already delivered. Every entry noted the person, general information, and the item sent. Coconut cream pie. Buttermilk pecan and strawberry rhubarb. Butterscotch, double peanut, and lemon icebox. So many choices. All of them sounded amazing. I hadn't had Patti's sawdust pie in years. The name had something to do with a lady likely named Patti. That was the extent of my Patti knowledge. But how had I missed out on a delicacy called grits pie? Bottom line: they sold a lot of pies, and those pies weren't cheap. The pies were the lead seller at Mags' Desserts but cupcakes, scones, cakes, and muffins made a pretty impressive appearance on the list as well. Lots of people. Lots of orders.”

“Everyone who could cook had cooked: Carrots that tasted like candy. Asparagus coated in a creamy yellow sauce. Potatoes prepared six different ways--- fried, roasted, baked, twice-baked, and cooked with cheese and with cream. Fish flavored with herbs that Terlu couldn't even name but tasted beyond delicious. A few dishes weren't her favorite, like the mussels in butter that Yarrow loved but reminded Terlu too much of slugs, but she loved the dish with squash cut into noodles mixed in a nut-flavored sauce, as well as a sweet carrot bread made by one of the uncles. And Yarrow had prepared her favorite, the layered zucchini, squash, and tomato dish he'd perfected. They ate, they talked, they laughed, they sang, they told stories, and they danced. Above the greenhouse, snow fell lightly as the shortest day of the year dipped toward nightfall. When desserts were brought out, everyone oohed and ahhed. Yarrow's sugar glass with flavored roses was proclaimed the star, but there were also berry pies (Terlu contributed a blueberry pie) and cakes and cobblers and an amazing peach tart (Yarrow's grandfather's recipe). And of course, chocolate-covered oranges.”

“Last night, I read we'd be making béchamel and Mornay sauces, poulet poché sauce suprême and hollandaise. There would be rich potages of crème de moules au safran, bisque d'etrilles and homard, soupe à l'oignon gratinée, and then a whole lot of les oeufs: oeufs durs mimosa, ouefs mollets à la Florentine, ouefs cocotte à la crème, and ouefs frits au bacon. Oof! Leçon 16 would feature compound butters and nothing but. Followed by la leçon on braising (lamb stew, braised crown roast of pork nivernaise, beef à la mode), which begets frying and sautéing (beignets de gambas, sole meunière), which begets a whole section on "au gratin." Even the salads are full of lardons and heavy cream. And the desserts! Apple Charlotte with custard, crème brûlée, crème caramel, and sabayon.”

“I spotted a duo of pouchy handmade raviolis: spinach and ricotta with fresh tomato sauce, and porcini in sage butter. Their fish dish was salmon with a skin so crispy it looked like crackling and their handmade pappardelle was tossed with braised rabbit. They went even more rustic with their desserts, albeit with elevated flavor combinations, like an orange flower torte with pine nuts, and a honey semifreddo with apricot lime sauce.”

“I've been to great vegan restaurants. Ones where instead of being served simply steamed, the beets were roasted and chopped into a tartare with shiso and toasted hazelnuts and served with fried gnocco dough, crisp, puffed and golden, like a clever tartare. Vegan restaurants where the waterier vegetables like zucchini and yellow squash are treated with even more care: chunks of grilled zucchini surrounded by a vibrant yellow squash purée with chili crunch, lime, and fresh mint, served with fresh-from-the-oven vegan barley bread for ripping and dipping. I've also had amazing vegan desserts. Once, in class, Claire made a chocolate cake layered with a creamy tofu mousse, rhubarb gelée, strawberry sauce, and fudge crunch, using no gross heavy olive oils or coconut cream. It was magnificent!”

“You were traveling through the bloodline and entering each of your ancestors' minds. You know things about all of us now." Lily was right. Sibyl knew where Ivy kept the baking soda. She knew the family recipe for scones, which Sadie had brought over from Scotland. She remembered that Rose had been particularly fond of currant and cream scones, though she'd never seen her eat one.”

“FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (although there are many regional and personal variations) Arroz caldo (ah-rohz cahl-doh)--- A savory rice porridge made with chicken, ginger, and other aromatics Biscocho (bihs-coh-cho)--- Similar to Italian biscotti, this is a twice-baked bread, often coated with butter and sugar and baked low and slow; often used to repurpose stale bread Champorado (chahm-puh-rah-doh)--- A sweet chocolate rice porridge Dinuguan (dih-noo-goo-ahn)--- A savory Filipino stew of pork and pork offal simmered in a rich, lightly spicy gravy of pork blood, chiles, garlic, vinegar, and other spices Ginataan (gih-nah-tah-ahn)--- Any dish cooked with coconut milk; can be sweet or savory Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Mamon (mah-mohn)--- A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake Pandan (pahn-dahn)--- A tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia; often described as a grassy vanilla flavor with a hint of coconut Patis (pah-tees)--- Fish sauce Salabat (sah-lah-baht)--- Filipino ginger tea Ube (oo-beh)--- A purple yam”

“I got a scoop of the double fudge coconut brownie ice cream in a waffle cone (the smell wafting through the shop as the employees made these from scratch made it impossible to resist), Elena requested the cherry lime rickey, Jae asked for an apple pie milkshake, and Adeena, who we had to talk down from trying to order everything on the menu, settled on an egg cream plus a white chocolate macadamia nut affogato. Elena got sick of Adeena's constant sighing and eyes that strayed longingly toward the counter and added a brownie topped with pear dark chocolate oat crisp ice cream for us all to share. The brownie came with a tiny silver pitcher of fudge sauce, and Adeena audibly moaned as Elena poured it over the ice cream and brownie. "Girl, we are in public. Please keep your lusting to a minimum," I said. Then I took a spoonful of the brownie-fudge sauce-ice cream combo and let out a similar sound. "Never mind, I take that back. That was the proper reaction to this slice of heaven.”

“FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam”