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vanilla  QUOTES

12 " 5-4-10 Tuesday 8:00 A.M.
Made a large batch of chili and spaghetti to freeze yesterday. And some walnut fudge! Relieved the electricity is still on.
It’s another beautiful sunny day with fluffy white clouds drifting by. The last cloud bank looked like a dog with nursing pups.
I open the window and let in some fresh air filled with the scent of apple and plum blossoms and flowering lilacs. Feels like it’s close to 70 degrees. There’s a boy on a skate board being pulled along by his St. Bernard, who keeps turning around to see if his young friend is still on board.
I’m thinking of a scene still vividly displayed in my memory. I was nine years old. I cut through the country club on my way home from school and followed a narrow stream, sucking on a jawbreaker from Ben Franklins, and I had some cherry and strawberry pixie straws, and banana and vanilla taffy inside my coat pocket. The temperature was in the fifties so it almost felt like spring. There were still large patches of snow on the fairways in the shadows and the ground was soggy from the melt off.
Enthralled with the multi-layers of ice, thin sheets and tiny ice sickles gleaming under the afternoon sun, dripping, streaming into the pristine water below, running over the ribbons of green grass, forming miniature rapids and gently flowing rippling waves and all the reflections of a crystal cathedral, merging with the hidden world of a child. Seemingly endless natural sculptures.
Then the hollow percussion sounds of the ice thudding, crackling under my feet, breaking off little ice flows carried away into a snow-covered cavern and out the other side of the tunnel. And I followed it all the way to bridge under Maple Road as if I didn't have a care in the world. "

Andrew Neff , The Mind Game Company: The Players

16 " A near half hour passed as Salvatore weaved his way through the winding tunnel, his steps slowing as he tilted back his head to sniff the air.
The scent of cur was still strong, but he was beginning to pick up the distant scent of other curs, and…pure-blood.
Female pureblood.
Coming to a sharp halt, Salvatore savored the rich vanilla aroma that filled his senses.
He loved the smell of women. Hell, he loved women.
But this was different.
It was intoxicating.
“Cristo,” he breathed, his blood racing, an odd tightness coiling through his body, slowly draining his strength.
Almost as if…
No. It wasn’t possible.
There hadn’t been a true Were mating for centuries.
“Curs,” Levet said, moving to his side. “And a female pureblood.”
“Si,” Salvatore muttered, distracted.
“You think it’s a trap?”
Salvatore swallowed a grim laugh. Hell, he hoped it was a trap. The alternative was enough to send any intelligent Were howling into the night.
“There’s only one way to find out.”
He moved forward, sensing the end of the tunnel just yards in front of him.
“Salvatore?” Levet tugged on his pants.
Salvatore shook him off. “What?”
“You smell funny. Mon Dieu, are you…”
With blinding speed, Salvatore grasped the gargoyle by one stunted horn and yanked him off his feet to glare into his ugly face. Until that moment, he hadn’t noticed the musky scent that clung to his skin.
Merda.
“One more word and you lose that tongue,” he snarled.
“But…”
“Do not screw with me.”
“I do not intend to screw with anyone.” The gargoyle curled his lips in a mocking smile. “I am not the one in heat. "

Alexandra Ivy , Beyond the Darkness (Guardians of Eternity, #6)

20 " The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the " breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the " snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas. "