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" You’re afraid,” he said, the amazement of sudden revelation lighting his face. “I never thought I’d find the one thing you fear.” “I’m not afraid,” she said. “You’ve never been kissed before, have you?” She looked beyond him, her vision blurring as memories swept over her. Ah, she’d been kissed. Once. Alonso had kissed her once. He had held both her hands lightly, as if they were fragile crystal. She recalled his handsome face, dark and tender, the tumble of inky hair over his noble brow, the sculpted bow of his mouth. Their lips had met lightly, two butterflies colliding by accident and then winging away. Caitlin MacBride had lived for four years on that too-brief moment. “I’ve been kissed before,” she said crisply. One side of his mouth lifted in a half smile. “We’ll see about that, love. "
― Susan Wiggs , The Mist and the Magic
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" You mustn’t touch me.” Very slowly, he lowered his hand. “You need to be touched, Caitlin MacBride. You need it very badly.” She girded herself with denial. “Even if it were so, I would not need it from an Englishman.” “Think again, my love. We’re easy with one another despite our differences. Remember our first meeting—the shock of it, the knowing? We could be good for each other.” “And when, pray, has an Englishman ever been good for Ireland?” A lazy grin spread over his face. “Even I know that, Caitlin. St. Patrick himself was English born, was he not?” “But he had the heart of Eireann.” “So might I, Caitlin MacBride. So might I. "
― Susan Wiggs , The Mist and the Magic
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" BURNING LOVE 8 slices bread 3 cups heavy cream 1 whole egg 3 egg yolks 1-½ cups sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ¼ cup rum ½ cup raisins or currants, steeped for 15 minutes in a cup of very hot water (reserve liquid) Preheat the oven to 350°F. Dice bread into cubes. Whisk together cream, whole egg, egg yolks, ½ cup sugar, nutmeg, cinnamon, and 1 tablespoon of rum. Combine bread cubes and cream mixture. Drain raisins and reserve the liquid. Add raisins to bread mixture. Spoon mixture into soufflé cups. Place cups in a baking pan filled with hot water ½ inch deep. Bake until a knife inserted in center of custards comes out clean, about 30 minutes. Just before serving, combine reserved liquid and remaining sugar in a small saucepan and bring to a simmer, whisking constantly, over high heat. When sugar turns amber, carefully whisk another ½ cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove saucepan from heat and touch a match to sauce. Pour flaming caramel over puddings and serve. "
― Susan Wiggs , The Winter Lodge (Lakeshore Chronicles #2)