the arms of the sacked nun

The sacked nun again pressed her daughter in her arms.

"Come, let me kiss you!You say that prettily.When we are in the country, we will place these little shoes on an infant Jesus in the church.We certainly owe that to the good, holy Virgin.What a pretty voice you have!When you spoke to me just now, it was music!Ah! my Lord God! I have found my child again!But is this story credible nu skin hk? Nothing will kill one--or I should have died of joy."

And then she began to clap her hands again and to laugh and to cry out: "We are going to be so happy!"

At that moment, the cell resounded with the clang of arms and a galloping of horses which seemed to be coming from the pont Notre-Dame, amid advancing farther and farther along the quay.The gypsy threw herself with anguish into.

"Save me! save me! mother! they are coming!"

"Oh, heaven! what are you saying?I had forgotten!

"I know not," replied the unhappy child; "but I am condemned to die."

"To die!" said Gudule, staggering as though struck by lightning; "to die!" she repeated slowly, gazing at her daughter with staring eyes ohmykids.

"Yes, mother," replied the frightened young girl, "they want to kill me.They are coming to seize me.That gallows is for me!Save me! save me!They are coming! Save me!"

The recluse remained for several moments motionless and petrified, then she moved her head in sign of doubt, and suddenly giving vent to a burst of laughter, but with that terrible laugh which had come back to her,--

"Ho! ho! no! 'tis a dream of which you are telling me. Ah, yes!I lost her, that lasted fifteen years, and then I found her again, and that lasted a minute!And they would take her from me again!And now, when she is beautiful, when she is grown up, when she speaks to me, when she loves me; it is now that they would come to devour her, before my very eyes, and I her mother!Oh! no! these things are not possible. The good God does not permit such things as that Dream beauty pro hard sell."

from serenity and heedlessness

Gringoire felt the tears start to his eyes.Nevertheless, her song breathed joy, most of all, and she seemed to sing like a bird HKUE DSE.

The gypsy's song had disturbed Gringoire's revery as the swan disturbs the water.He listened in a sort of rapture, and forgetfulness of everything.It was the first moment in the course of many hours when he did not feel that he suffered.

The moment was brief.

The same woman's voice, which had interrupted the gypsy's dance, interrupted her song.

"Will you hold your tongue, you cricket of hell?" it cried, still from the same obscure corner of the place.

The poor "cricket" stopped short.Gringoire covered up his ears.

"Oh!" he exclaimed, "accursed saw with missing teeth, which comes to break the lyre!"

Meanwhile, the other spectators murmured like himself; "To the devil with the sacked nun!" said some of them. And the old invisible kill-joy might have had occasion to repent of her aggressions against the gypsy had their attention not been diverted at this moment by the procession of the pope of the Fools, which, after having traversed many streets and squares, debouched on the place de Grève, with all its torches and all its uproar.

This procession, which our readers have seen set out from the palais de Justice, had organized on the way, and had been recruited by all the knaves, idle thieves, and unemployed vagabonds in paris; so that it presented a very respectable aspect when it arrived at the Grève HKUE DSE.

First came Egypt.The Duke of Egypt headed it, on horseback, with his counts on foot holding his bridle and stirrups for him; behind them, the male and female Egyptians, pell-mell, with their little children crying on their shoulders; all--duke, counts, and populace--in rags and tatters.Then came the Kingdom of Argot; that is to say, all the thieves of France, arranged according to the order of their dignity; the minor people walking first.Thus defiled by fours, with the divers insignia of their grades, in that strange faculty, most of them lame, some cripples, others one-armed, shop clerks, pilgrim, ~hubins~, bootblacks, thimble-riggers, street arabs, beggars, the blear-eyed beggars, thieves, the weakly, vagabonds, merchants, sham soldiers, goldsmiths, passed masters of pickpockets, isolated thieves.A catalogue that would weary Homer.In the centre of the conclave of the passed masters of pickpockets, one had some difficulty in distinguishing the King of Argot, the grand co?sre, so called, crouching in a little cart drawn by two big dogs.After the kingdom of the Argotiers, came the Empire of Galilee.Guillaume Rousseau, Emperor of the Empire of Galilee, marched majestically in his robe of purple, spotted with wine, preceded by buffoons wrestling and executing military dances; surrounded by his macebearers, his pickpockets and clerks of the chamber of accounts.Last of all came the corporation of law clerks, with its maypoles crowned with flowers, its black robes, its music worthy of the orgy, and its large candles of yellow wax.In the centre of this crowd, the grand officers of the Brotherhood of Fools bore on their shoulders a litter more loaded down with candles than the reliquary of Sainte-Geneviève in time of pest; and on this litter shone resplendent, with crosier, cope, and mitre, the new pope of the Fools, the bellringer of Notre-Dame, Quasimodo the hunchback HKUE DSE.

Zombie Cocktail

The Zombie is one of Donn Beach's original and legendary tiki drinks—boozy, complex, and transporting. This version is slightly adapted from tiki talent Jeff Berry's recipe collection, Beachbum Berry Remixed.

Serves 2

For Donn's Mix:

1 cup sugar
1 cup water
2 cinnamon sticks
Freshly squeezed grapefruit juice

In a small saucepan, make a simple syrup by heating the sugar, water, and cinnamon sticks. Bring the mixture to a boil and stir until the sugar is dissolved DR REBORN. Let it simmer for 1 to 3 minutes, and then remove it from the heat. Let the syrup infuse for up to 2 hours, and then strain it into a separate container.
To finish the mix, add one part of the syrup to two parts fresh squeezed grapefruit juice.

For the cocktail:

3 ounces white rum (preferably Jamaican)
3 ounces gold rum (preferably Puerto Rican)
2 ounces dark rum (preferably 151-proof Demerara)
1/4 teaspoon Pernod
1 ounce Velvet Falernum
4 ounces Donn's Mix (see above)
2 teaspoons grenadine
A few dashes Angostura bitters
3 cups ice
2 sprigs fresh mint, for garnish

Add all of the ingredients&mdash DR REBORN;except for the mint—to a blender, reserving the ice for last.
Blend on high speed for 5 to 7 seconds, or until the crushed ice is a consistent size. Pour into two glasses and garnish with fresh mint sprigs DR REBORN.

Whole Baked Fish in Sea Salt with Parsley Gremolata

Author Notes: The first time I tasted Pesce al Sale was at a restaurant in Milan. I remember the dramatic presentation of the baked fish encrusted in salt and cracked open tableside, revealing a steaming, aromatic and succulent fish. This preparation is my favorite way to eat a whole fish, and it's easy to do at home Dermes. Have your fishmonger clean and scale your fish for you. Once cooked, filet the fish and serve simply with extra-virgin olive oil, lemon and parsley gremolata. Note that since the fish cavity is stuffed the cooking time will run about 10 minutes longer than unstuffed.

Whole Baked Fish in Sea Salt with Parsley Gremolata by TasteFood

This method for cooking a whole fish has the dual benefit of being both effective and (…more) —The Editors

Serves 6

For the fish:

1 whole fish, approx. 5 lbs., such as snapper or sea bass
1 lemon, thinly sliced
1 small bunch parsley sprigs
Fennel fronds from one bulb, halved lengthwise
4 pounds coarse sea salt
2 egg whites
Extra-virgin olive oil
Lemon wedges

Preheat oven to 450 F.
Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
Spread 1/3 salt on bottom of large baking dish or pan. Lay fish on top. Pour remaining salt over fish, covering completely. If needed Dermes, tail can be exposed.
Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges. Serve with Parsley Gremolata.

For the Parsley Gremolata:

1/2 cup finely chopped parsley
1 garlic clove, minced
Finely grated zest from one untreated lemon
Pinch sea salt
Freshly ground black pepper

Combine parsley Dermes, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.

Whole Wheat Pear & Cognac Crostata

Author Notes: Crostata is what happens when Tart and Pie sneak off into a dark corner when no one is looking. The tart can be made one of two ways: with the crust rustically tucked up the sides like a loose pouch (similar to a galette), or with a loose, lattice top. I include the instructions here for the lattice version. This shorter doctor in business administration, slightly more rustic variation of Italian origin features a buttery, almost shortbread-like crust that is just as much a part of the dessert as the cognac-macerated fruit filling. Though I chose a fresh fruit filling, these are also commonly filled with jams and fruit preserves making it an ideal winter tart.

Makes 1 9" tart

For the tart crust

1 1/2 cups All-Purpose Flour
1 3/4 cups Whole Wheat Flour
1/2 cup white granulated sugar
3/4 teaspoon baking powder
3/4 cup butter, cold and cut into small cubes
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla
zest of 1 whole lemon
1/2 teaspoon salt

For the filling

5 crisp Bartlett pears, peeled, cored, and quartered
3 tablespoons granulated sugar
1/4 cup cognac
3 tablespoons pear or apple butter (optional)
2 tablespoons lemon juice
1 egg white
1 tablespoon Turbinado sugar for decorating

Generously butter a 9" springform pan and set aside
Combine both flours and the baking powder in the base of an electric mixer or food processor and mix in the cold bits of butter one at a time until the dough is clumpy and in chunks.
Add the eggs gift ideas for women, waiting for the first to be incorporated before adding the second.
Add the sugar, lemon zest, extracts, and salt. Continue to mix until the dough starts to come together.
Remove from the mixer and turn out onto a floured surface. Use your hands to continue to knead the dough until it is smooth. Form into a disc and wrap in plastic, then place in the fridge for one hour (or up to 24 hours).
Preheat your oven to 350 degrees
While the dough is chilling, prepare the filling. Mix the pears quarters in a large bowl with the sugar, cognac, and lemon juice. Let macerate for at least 30 minutes.
When you are ready to bake, remove the dough from the fridge and let warm up slightly to make it easier to handle. Use a pastry cutter to cut off a third that you will use for the lattice. Set this aside.
Place the larger portion of dough between two sheets of wax or parchment paper and roll out into a 9” circle. It’s OK if it cracks a bit on the edges or even if it breaks. You can press it back into shape.
Lay this into the springform or tart pan and press onto the bottom and against the sides. It should come up about 1.5 inches on the side. Cut off any excess and add to the lattice ball of dough. Use a fork to puncture all over the base of the crust.
Arrange the pear quarters concentrically in the crust, being sure to reserve the liquid in the bowl. Place two quarters in the center Top Enterprise VPN. Keep the pears close together, but do not overlap more than the edges. You may have extra pears—don’t try to squeeze them in. This isn’t supposed to be a deep pie.
Beat one egg white and the pear butter (if using) into the remaining cognac lemon juice left in the bowl and pour this evenly over the pears in the crust.
Break off small pieces of dough and roll them into 1/4” thick snakes in graduated lengths and lay these across the pie about 1 1/2 inches apart. Rotate the pan 180 degrees and repeat with 1/4" thick pieces laid perpendicularly. You want to keep the lattice loose so that the fruit still comes through. Note that you may be left with a little extra dough (makes great pie crust cookies!)
Sprinkle the top of the cake with the turbinado sugar
Bake in the oven at 350 degrees for approximately 1 hour or until the dough is golden. Let for 10 minutes before removing the sides of the springform pan, then let cool completely before sliding onto a serving dish. Note: This can be made one day ahead as the flavors are actually better once they've had a chance to sit for a little while.


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