65 Quotes by Amy E. Reichert

Grilled G's was her husband's last gift to her before he left. He created it to stand out in a line of food trucks, drawing customers to the popular menu of gourmet grilled cheeses- ranging from a classic American cheese on crisp, buttery Italian bread to a rustic combo of creamy Brie, arugula, and prosciutto on a seed-studded multigrain. She even served a grilled peanut butter and jelly (made with coconut oil instead of butter) for dairy-intolerant customers.

Homemade fudge sauce. Her favorite. She stuck her finger in it and sucked the chocolate off."There's ice cream in the freezer. YOLO-gurt, right?

Perched on the edge of her glass was an orange slice speared by a toothpick and topped with a dark-red cherry. She popped the cherry into her mouth and chewed. It was a good one, not the plasticky kind. This one burst on her tongue in a sweet bomb of flavor, with a boozy kick letting her know it had been soaked in brandy.

The salty bacon and sweet caramel gave her gooey brownie a nice salty/sweet kick, and she wished she could bake them for her dad. He would have loved how she'd improved on her brownie recipe.

There isn't a menu, only a few daily specials. You might get some molecular gastronomy or classic French food or meatloaf and mashed potatoes, but it's always amazing.""Today they have family-style broasted chicken. The best in the state," Doug said."Broasted?""Fried, but under pressure. I don't really know what magic happens, but its extra juicy and crunchy.

He selected a cookie and bit into it, the buttery crispness dissolving on his tongue- not overly sweet, with a nice kick of vanilla. It was a damn good cookie.

She planned to make a roast beef, a pile of mashed potatoes, corn- then mounted it into a bowl and drown it in gravy. Some people ate ice cream or pie when depressed; she went for the warm comfort food she learned to make in her grandma's kitchen.

Lou popped up often in his daydreams: her warm eyes, creamy skin, even her scars. Where were those from? Not many women could pull off the drunken-mess look, but Lou had been adorable and charming and a bit intoxicating. And the cake- he couldn't forget the smell of that coconut cake.

Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps.