velvet

So I gave in to indulgence and made a béchamel: one of the five mother sauces of classical French cooking, a simple alchemy of butter, flour and milk that turns heat into velvet.

I let him select a new bedspread and I can still remember the hippie patchwork red velvet one he chose.

“To have real control, you want to rule with a velvet glove,” Romero said.

But there is work to be done, so he puts on his green velvet suit, his lucky Savile Row gloves and tries to remember where he stashed his one last roll of bills.

That voice is all purr and growl, like a lion clawing its way through velvet.