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“She touched her hand to his cheek, and he turned toward her, his arms coming around her to draw her close, his cheek pressed to the side of her hair. She felt his chest lift against hers as he drew in a ragged breath and held her tight. And then he said the words she'd long thought she'd never hear.
"God, how I love you, Hero. So much. So much...”
― C.S. Harris, Why Kings Confess

“Anything tastes good when you wash it down with chocolate.”
― Diane Mott Davidson, Dying for Chocolate

“A lesson taught with humor is a lesson retained.”
― Ruth K. Westheimer

“Castle Scones ¼ cup currants 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons well-chilled unsalted butter, cut into 4 pieces 1 large egg ¼ cup whipping cream ¼ cup milk 2 teaspoons sugar (optional) butter, whipped cream, jams, curds, and marmalades Place the currants in a medium-sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain the currants, pat them dry with paper towels, and set aside. Preheat the oven to 400°F. Mix the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade. With the motor running, add the butter and process until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with the optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden, and cooked through. Serve with butter, whipped cream, and jams. Makes 12 scones”
― Diane Mott Davidson, Sticks & Scones