Zitate von Lisa Papademetriou

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Lisa Papademetriou

Geburtstag: 25. August 1971

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Lisa Papademetriou1
1971
„Wir sehr sie doch dem Mond ähnelte - sie reflektierte jederzeit müdelos das Strahlen, mit dem andere ihr begegneten, doch dahinter verbarg sich eine dunkle Seite, die immer im Schatten lag.“Fury's Fire
Lisa Papademetriou10
American writer 1971
„She swore vengeance on all men with dark hearts.“Siren's Storm
Lisa Papademetriou10
American writer 1971
„People make mistakes; they do the wrong things. Sometimes they're annoying. Sometimes they're awful. (That's true for me, too, by the way.)
So how do you know when it's time to give up? And do you know when to hang in there? I guess you don't really. You just make your choices and hope for the best.“Taking the Cake!
Lisa Papademetriou10
American writer 1971
„It's always best to avoid strangling the person you're on a date with. No matter how crazy he makes you.“Accidentally Friends
Lisa Papademetriou10
American writer 1971
„The blessing of a tragedy is that it puts your life into perspective.“Something New
Lisa Papademetriou10
American writer 1971
„My new friend," she said. "I met him at the farmers' market."
Friend? Now there was some code. Suddenly, I realized why Patricia [his grandma] had sex on her mind, and then, just as suddenly, I had this whole new batch of unwanted images and thoughts.
"So what do you think, hon? Saturday night, maybe?" Patricia asked my back.
I leaned farther into the refrigerator. "Uhhh..." Milk, orange juice, pickles, mustard, canola oil, cream cheese, my grandmother having sex, please God, make it stop--
Hon?“
Lisa Papademetriou10
American writer 1971
„What is she doing here? I wondered. Hasn't she had enough green-upping?“
Lisa Papademetriou10
American writer 1971
„Raspberry Cupcakes (makes approximately 12 cupcakes) I top these with white-chocolate mint frosting. You could also just go with vanilla frosting … but why be normal? INGREDIENTS: 1 cup milk 1 teaspoon apple cider vinegar 1-1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1 6-ounce container fresh raspberries (or equal amount frozen raspberries, thawed), mashed into pulp INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Once the milk has curdled, add in the sugar, oil, vanilla extract, and raspberry pulp, and stir. Then slowly add the dry ingredients to the wet ones a little bit at a time, and combine using a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain. Fill cupcake liners two-thirds of the way and bake for 20–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. White-Chocolate Mint Frosting INGREDIENTS: 4-1/2 ounces white chocolate, finely chopped 6 tablespoons margarine or butter 2 cups confectioners’ sugar 1/2 teaspoon vanilla extract 1 teaspoon mint extract or minced fresh mint leaves (NOT peppermint) Up to 1/4 cup milk INSTRUCTIONS: In a double boiler, melt the white chocolate until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the white chocolate in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding the vanilla extract and either mint extract or minced fresh mint leaves about halfway through. Add the melted white chocolate to the frosting and combine thoroughly. If the frosting seems too stiff and thick, add a little milk until the right consistency is reached. Continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy. Place in the refrigerator until firm enough to frost, about 30 minutes.“Sugar and Spice
Lisa Papademetriou10
American writer 1971
„Do you know what STF is?" "I just ound out," he admitted, "and I am so, so, sorry..." He tried to look like he meant it, but I could tell that a little smile was peeking out at the corner of his mouth. "This is so not funny. I have to wear a plastic suit of armor!" "Well," Marcus said, stifling a giggle, "at least you have a date. And metallics are really in this year.“
Lisa Papademetriou10
American writer 1971
„Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. Then add the melted chocolate and stir some more. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. With your (clean!) thumb, poke large holes into the center of each cupcake. Alternately, take a small knife and carve out a cone from the center of each cupcake to create a well. (You can discard the cones, or eat them.) Fill a pastry bag with the peppermint frosting. (You can also make your own pastry bag by cutting off a corner from a plastic Ziploc bag.) Insert the tip of the pastry bag into each cupcake, and squeeze it to fill the cavity you created. Then swirl the frosting on top of the cupcake to cover the opening. Peppermint Frosting INGREDIENTS: 1 cup margarine or butter 3-1/2 cups confectioners’ sugar 1-1/2 teaspoons peppermint extract 1–2 tablespoons milk INSTRUCTIONS: In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick. Add the peppermint extract and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.“Sugar and Spice
Lisa Papademetriou10
American writer 1971
„Once you gave up fear, you regained your power.“Fury's Fire

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