欧宝娱乐

“Isolation, I was reminded again and again, is a danger. But what if one's real context is in books? Some days, going from one book to another, preoccupied with thoughts that were of no importance, I would feel a rare moment of serenity: all that could not be solved in my life was merely a trifle as long as I kept it at a distance. Between that suspended life and myself were these dead people and imagined characters. One could spend one's days among them as a child arranges a circle of stuffed animals when the darkness of night closes in.”
― Yiyun Li, Dear Friend, from My Life I Write to You in Your Life

“Cady had drawn a goblet filled with layers of peaches and brown sugar and rum and shortbread crumbs, topped with maple whipped cream.
"I love the Scottish shortbread in here. Let's add a cookie to the top." Elliott drew that onto the picture.
"I'll make some candied violets for a garnish. It will look spectacular. And since Elliott has now been trained, he can be my sous-chef." Cady smirked.
Elliott chuckled and patted Cady on the head. "Nice try. I approve of the candied violets, especially since Jenny will adore that idea." He added some more notations onto the menu. "And let's cut the richness of this meal with a little palate cleanser between the entr茅e and dessert. How about tipsy oranges?"
"Oh. That sounds good. How do you make that?" She leaned closer to him, needing to feel his heat. He pressed his arm against hers, instinctively reacting to her needs. How had this happened so fast? This connection between them?
"Easiest thing in the world. Section the orange, drizzle Drambuie on top, sprinkle some brown sugar on there and broil quickly to get the sugar bubbling. Add some fresh mint. A quick, refreshing stop before Cady's decadent dessert.”
― Penny Watson, A Taste of Heaven

“My mom hates to cook," Rosie said. "But every time she's had to go to a potluck, she brings one thing. A trifle she makes, with brownies and pudding and candy and whipped cream." Rosie had plated her dessert into two glasses- she was pretty sure they were champagne coupes- and the two chefs poised their spoons at the rim of the glasses. "This is my version of my mom's trifle. Made with moelleux au chocolat, chocolate mousse, vanilla whipped cream, and chocolate feuilletine between each layer."
Rosie loved moelleux au chocolat. The internet seemed to translate it as molten chocolate cake, but every moelleux au chocolat Rosie had had in Paris wasn't like a molten chocolate cake at all, but like the richest, fudgiest brownie on the planet. Which made it the perfect base for her trifle. And then the feuilletine, Rosie thought, would give the same crunch as a Kit Kat.”
― Stephanie Kate Strohm, Love 脿 la Mode