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Wrong Planet - Searching for your Tribe

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Karl Wiggins

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“This looks amazing, what is it?" He was surprised when Bass answered instead of Einars. "It's caramel apple bread pudding with a cider sauce." Bass looked at Einars as he spoke and smiled when Einars nodded that he'd gotten it correct, Bass's pride obvious on his glowing face. See? He wouldn't have had this moment in San Jose- this was what they were here for- new experiences and new memories away from the complicated heartache. Some of Isaac's guilt eased the more Bass's smile widened. "You helped make this?" Isaac said. He scooped up a large bite and his taste buds exploded with joy. Cinnamon apples and custardy bread pudding melded together with the creamy caramel sauce spiked with cider. It might be the perfect dessert. "Good job, Sharky." Sanna leaned toward Bass across the table and whispered loudly, "You did a better job than my dad normally does." She didn't smile or wink to undermine the verity of her words or dumb it down, just issued the straight compliment. Isaac's heart melted as Bass sat up taller in his chair. Maybe that wasn't the only reason Isaac's heart melted.”

DessertFather And SonAppleCiderCaramelAwwwww MomentsBread Pudding
Book:The Simplicity of Cider
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“Look, Jenna, it isn't like Wayne is perfect. Our crew is a bunch of overgrown misfit children. Wayne had it the worst growing up, but we all had the unpopular weirdo freak thing in one way or another. I like to think that a combination of decent brains and a fairly good sense of humor kept us all from becoming tragic situations." "You mean criminals and meth heads?" Elliot laughs. "Exactly. And at a certain level, I think we all cling to our weirdness because it insulates us from trying to fit in and failing.”

MisfitsJenna And ElliotWayne Garland
Book:Out to Lunch
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“He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfunny, unfussy, and completely comforting and delicious.”

IngredientsDessertFrenchFlavorsComfort FoodCaramelJenna And Elliot
Book:Out to Lunch
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“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.”

IngredientsDessertFrenchFlavorsComfort FoodCaramelJenna And Elliot
Book:Out to Lunch
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