Aromatic Day Quotes

We've searched our database for all the quotes and captions related to Aromatic Day. Here they are! All 32 of them:

The following day I abandoned my pointless searching and planted myself in one of the open air-cafés where I drank coffee and tried to find inspiration for the song I owed the Maer. Ten hours I spent there, and the only act of creation I accomplished was to magically transform nearly a gallon of coffee into marvelous, aromatic piss.
Patrick Rothfuss (The Wise Man's Fear (The Kingkiller Chronicle, #2))
Fireflies out on a warm summer's night, seeing the urgent, flashing, yellow-white phosphorescence below them, go crazy with desire; moths cast to the winds an enchantment potion that draws the opposite sex, wings beating hurriedly, from kilometers away; peacocks display a devastating corona of blue and green and the peahens are all aflutter; competing pollen grains extrude tiny tubes that race each other down the female flower's orifice to the waiting egg below; luminescent squid present rhapsodic light shows, altering the pattern, brightness and color radiated from their heads, tentacles, and eyeballs; a tapeworm diligently lays a hundred thousand fertilized eggs in a single day; a great whale rumbles through the ocean depths uttering plaintive cries that are understood hundreds of thousands of kilometers away, where another lonely behemoth is attentively listening; bacteria sidle up to one another and merge; cicadas chorus in a collective serenade of love; honeybee couples soar on matrimonial flights from which only one partner returns; male fish spray their spunk over a slimy clutch of eggs laid by God-knows-who; dogs, out cruising, sniff each other's nether parts, seeking erotic stimuli; flowers exude sultry perfumes and decorate their petals with garish ultraviolet advertisements for passing insects, birds, and bats; and men and women sing, dance, dress, adorn, paint, posture, self-mutilate, demand, coerce, dissemble, plead, succumb, and risk their lives. To say that love makes the world go around is to go too far. The Earth spins because it did so as it was formed and there has been nothing to stop it since. But the nearly maniacal devotion to sex and love by most of the plants, animals, and microbes with which we are familiar is a pervasive and striking aspect of life on Earth. It cries out for explanation. What is all this in aid of? What is the torrent of passion and obsession about? Why will organisms go without sleep, without food, gladly put themselves in mortal danger for sex? ... For more than half the history of life on Earth organisms seem to have done perfectly well without it. What good is sex?... Through 4 billion years of natural selection, instructions have been honed and fine-tuned...sequences of As, Cs, Gs, and Ts, manuals written out in the alphabet of life in competition with other similar manuals published by other firms. The organisms become the means through which the instructions flow and copy themselves, by which new instructions are tried out, on which selection operates. 'The hen,' said Samuel Butler, 'is the egg's way of making another egg.' It is on this level that we must understand what sex is for. ... The sockeye salmon exhaust themselves swimming up the mighty Columbia River to spawn, heroically hurdling cataracts, in a single-minded effort that works to propagate their DNA sequences into future generation. The moment their work is done, they fall to pieces. Scales flake off, fins drop, and soon--often within hours of spawning--they are dead and becoming distinctly aromatic. They've served their purpose. Nature is unsentimental. Death is built in.
Carl Sagan (Shadows Of Forgotten Ancestors: A Search For Who We Are)
Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)
Diana Gabaldon (Drums of Autumn (Outlander, #4))
A visitor to campus can find sweet, aromatic Properity, as well as Climbing Ophelia and those delicious Egyptian Roses, which give off the scent of cloves on rainy days, ensuring that a gardener's hands will smell sweet for hours after pruning the canes.
Alice Hoffman (The River King)
The question about those aromatic advertisements that perfume companies are having stitched into magazines these days is this: under the freedoms guaranteed by the First Amendment, is smelling up the place a constitutionally protected form of expression?
Calvin Trillin
Of course to one so modern as I am, `Enfant de mon siècle,’ merely to look at the world will be always lovely. I tremble with pleasure when I think that on the very day of my leaving prison both the laburnum and the lilac will be blooming in the gardens, and that I shall see the wind stir into restless beauty the swaying gold of the one, and make the other toss the pale purple of its plumes, so that all the air shall be Arabia for me. Linnaeus fell on his knees and wept for joy when he saw for the first time the long heath of some English upland made yellow with the tawny aromatic brooms of the common furze; and I know that for me, to whom flowers are part of desire, there are tears waiting in the petals of some rose. It has always been so with me from my boyhood. There is not a single colour hidden away in the chalice of a flower, or the curve of a shell, to which, by some subtle sympathy with the very soul of things, my nature does not answer. Like Gautier, I have always been one of those ‘pour qui le monde visible existe.
Oscar Wilde (De Profundis and Other Writings)
Oh what marvels fill me with thanksgiving! The deep mahogany of a leaf once green. The feathered fronds of tiny icicles coating every twig and branch in a wintry landscape. The feel of goosebumps thawing after endured frozen temperatures. Both hands clamped around a hot mug of herbal tea. The aromatic whiff of mint under my nose. The stir of emotion from a child's cry for mommy. A gift of love detached of strings. Spotted lilies collecting raindrops in a cupped clump of petals. The vibrant mélange of colors on butterfly wings. The milky luster of a single pearl. Rainbows reflecting off iridescence bubbles. Awe-struck silence evoked by any form of beauty. Avocado flecks in your eyes. Warm hands on my face. Sweetness on the tongue. The harmony of voices. An answered prayer. A pink balloon. A caress. A smile. More. These have become my treasures by virtue of thanksgiving.
Richelle E. Goodrich (Slaying Dragons: Quotes, Poetry, & a few Short Stories for Every Day of the Year)
Smokers always waxed poetic about the ritual of it, how a large part of the satisfaction was packing the box and pulling the foil wrapper and plucking an aromatic stick. They claimed they loved the lighting, the ashing, the feeling of being able to hold something between their fingers. That was all well and good, but there was nothing quite like actually smoking it: Leigh loved inhaling. To pull with your lips on that filter and feel the smoke drift across your tongue, down your throat, and directly into your lungs was to be transported momentarily to nirvana. She remembered- every day- how it felt after the first inhale, just as the nicotine was hitting her bloodstream. A few seconds of both tranquility and alertness, together, in exactly the right amounts. Then the slow exhale- forceful enough so that the smoke didn't merely seep from your mouth but not so energetic that it disrupted the moment- would complete the blissful experience.
Lauren Weisberger (Chasing Harry Winston)
You set out to tell a story of some sort, to tell the truth as you feel it, because something is calling you to do so. It calls you like the beckoning finger of smoke in cartoons that rises off the pie cooling on the windowsill, slides under doors and into mouse holes or into the nostrils of the sleeping man or woman in the easy chair. Then the aromatic smoke crooks its finger, and the mouse or the man or woman rises and follows, nose in the air. But some days the smoke is faint and you just have to follow it as best you can, sniffing away. Still, even on those days, you might notice how great perseverance feels. And the next day the scent may seem stronger—or it may just be that you are developing a quiet doggedness. This is priceless.
Anne Lamott (Bird by Bird: Some Instructions on Writing and Life)
All next day in the house and store she thought resisting thoughts about Tea Cake. She even ridiculed him in her mind and was a little ashamed of the association. But every hour or two the battle had to be fought all over again. She couldn’t make him look just like any other man to her. He looked like the love thoughts of women. He could be a bee to a blossom—a pear tree blossom in the spring. He seemed to be crushing scent out of the world with his footsteps. Crushing aromatic herbs with every step he took. Spices hung about him. He was a glance from God.
Zora Neale Hurston (Their Eyes Were Watching God)
I was eager to try these delicacies, and was thrilled when Bugnard instructed me on where to buy a proper haunch of venison and how to prepare it. I picked a good-looking piece, then marinated it in red wine, aromatic vegetables, and herbs, and hung the lot for several days in a big bag out the kitchen window. When I judged it ready, by smell, I roasted it for a good long while. The venison made a splendid dinner, with a rich, deep, gamy-tasting sauce, and for days afterward Paul and I feasted on its very special cold meat. When the deer had given us its all, I offered the big leg-bone structure to Minette. “Would you like to try this, poussiequette?” I asked her, laying the platter on the floor. She approached tentatively and sniffed. Then the wild-game signals must have hit her central nervous system, for she suddenly arched her back and, with hair standing on end, let out a snarling groowwwwllll! She lunged at the bone and, grabbing it with her sharp teeth, dragged it out onto the living-room rug—luckily a well-worn Oriental—where she chewed at it for a good hour before stalking off. (Even in such intense circumstances, she rarely laid paw on bone, preferring to use her teeth.)
Julia Child (My Life in France)
Silent remembering is a form of prayer. No fragrance is more enchanting to re-experience than the aromatic bouquet gleaned from inhaling the cherished memories of our pastimes. We regularly spot elderly citizens sitting alone gently rocking themselves while facing the glowing sun. Although these sun worshipers might appear lonely in their state of serene solitude, they are not alone at all, because they deeply enmesh themselves in recalling the glimmering memories of days gone by. Marcel Proust wrote “In Search of Time Lost,” “As with the future, it is not all at once but grain by grain that one savors the past.” Test tasting the honeycombed memories of their bygone years, a delicate smile play out on their rose thin lips. The mellow tang of sweet tea memories – childhood adventures, coming of age rituals, wedding rites, recreational jaunts, wilderness explorations, viewing and creating art, literature, music, and poetry, sharing in the mystical experiences of life, and time spent with family – is the brew of irresistible intoxicants that we all long to sip as we grow old. The nectar mashed from a collection of choice memories produces a tray of digestible vignettes that each of us lovingly roll our silky tongues over. On the eve of lying down for the last time in the stillness of our cradled deathbeds, we will swaddle ourselves with a blanket of heartfelt love and whisper a crowning chaplet of affection for all of humanity. After all, we been heaven blessed to take with us to our final resting place an endless scroll amassing the kiss soft memories of time yore.
Kilroy J. Oldster (Dead Toad Scrolls)
out. This was the turning point: “From this illness, my father never quite recovered.”26 Had there been any possibility of Eleanor’s experiencing the joys or even routine of childhood, that time was now passing. In August, she was sent away to Grandmother Hall’s, and at Tivoli learned that her brother Elliott Roosevelt, Jr., had been born on September 29. She wrote a letter to her father, in which she wished her parents well, offered advice to the baby’s nurse should the newborn cry, then came straight to the crucial question about any child of Anna Roosevelt’s: “How does he look? Some people tell me he looks like an elephant and some say he is like a bunny.”27 Except for one pitiable moment at Half-Way Nirvana when Eleanor identified an Angora kitten as an “Angostura,”28 those aromatic bitters that flavored her father’s liquor, she showed few signs of registering the impact of addiction on their lives. “Little Eleanor is as happy as the day is long,” Elliott convinced himself during the heavy self-medicated month following his accident: “Plays with her kitten, the puppy & the chickens all the time & is very dirty as a general rule. I am the only ‘off’ member of the family.”29
David Michaelis (Eleanor: A Life)
He moves through the white glare of a Key West afternoon in that curious, rolling, cantilevered, ball-of-the-foot, and just-off-kilter gait that suggests a kind of subtle menace. He’s on dense and narrow and aromatic streets bearing people’s first names—Olivia, Petronia, Thomas, Emma, Angela, Geraldine. He’s Tom Sawyer on a Saturday in Hannibal, tooting like a steamboat, rid now of Aunt Polly’s clutches, left to his own devices, not to show back home until the sun is slanting in long bars. He’s Jake Barnes on a spring morning in Paris, when the horse chestnut trees are in bloom in the Luxembourg gardens. Jake is expert at shortcutting down the Boul’Mich’ to the rue Soufflot, where he hops on the back platform of an S bus, and rides it to the Madeleine, and then jumps off and strolls along the boulevard des Capucines to l’Opéra, where he then turns in at his building and rides the elevator up to his office to read the mail and sit at the typewriter and prepare a few cables for his newspaper across the Atlantic. “There was the pleasant early-morning feel of a hot day,” is the way Jake’s creator, living in this different region of light, had said it at the start of chapter 5 of The Sun Also Rises.
Paul Hendrickson (Hemingway's Boat: Everything He Loved In Life, And Lost, 1934 1961)
HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.
Eddie Huang (Fresh Off the Boat)
butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right
Melissa Hartwig Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
Nick relaxed as he and Jordan settled into the last two open chairs at the bar. This kind of wine tasting was much more his style. Mike slid two empty glasses in front of them. “Where do you guys want to start?” Nick thought about this. “Do you have anything in a pink?” Mike eagerly grabbed a bottle from the back bar. “Actually, we have a gorgeous Rosato. Predominantly made from cabernet and Sangiovese grapes, fermented in stainless steel, then briefly in French oak, it’s a lush, aromatic blend of wild strawberries and blood oranges, full in the mouth without being too heavy. Perfect for a sunny, spring day like this.” “Sounds delicious,” Nick said. “I’ll take everything but that one.
Julie James (A Lot like Love (FBI/US Attorney, #2))
Defense counsel is aware she is a juicy pulchritudinous dish—and yet, the witness is being berated for merely avoiding the salacious temptations of her intoxicatingly firm and fervently aromatic flesh! I move to censure, really!! CUNNINGHAM: I withdraw the question.
Stephen Adly Guirgis (The Last Days of Judas Iscariot: A Play)
Around 3000 BCE the people in the city of Mohenjo Daro, in modern-day Pakistan, were obsessed with cleanliness according to archaeologists, who found plumbing in every house, a covered municipal drainage system, and a communal bath measuring 39 by 23 feet. Some of the oldest temples in India were built entirely of sandalwood, ensuring an aromatic atmosphere at all times.
Valerie Ann Worwood (The Complete Book of Essential Oils and Aromatherapy, Revised and Expanded: Over 800 Natural, Nontoxic, and Fragrant Recipes to Create Health, Beauty, and Safe Home and Work Environments)
Was there a letter with it?” “No. But who else would know?” “It might not be a Name Day gift at all, though it’s awfully expensive for an admirer to start with,” Nee said slowly. “Savona, you think?” I felt my cheeks go red. “Could be, except my understanding is, he usually writes love letters to go with gifts.” “Love letters,” I said, grimacing. “I don’t want those.” Nee and Branaric both grinned. “Well, I don’t,” I protested. “Anyway, what ought I to do?” Nee’s maid brought coffee, which filled the room with its aromatic promise. When the woman was gone, Nee said, “You can put it away, which of course will end the question. Or you can wear it in public, to signify your approval, and see if anyone claims it, or even looks conscious.” Which is what I did.
Sherwood Smith (Court Duel (Crown & Court, #2))
Chilled ice tea that tempered tepid summer days lathered thick with humidity. Frothy hot chocolate that cut winter’s chill. Bedtime prayers that sent our fears scrambling in panicked flight. Golden bouquets of dandelions aromatically rich with the gift of summers scent. Family meals that wove yet another binding thread in and through the tapestry of those seated around the table. These are but the slightest sampling of the innumerable gifts my mother handed to this child of hers. And without them, my life would be impoverished beyond words to describe.
Craig D. Lounsbrough (Flecks of Gold on a Path of Stone: Simple Truths for Profound Living)
As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
We can’t prevent all DNA damage—and we wouldn’t want to because it’s essential for the function of the immune system and even for consolidating our memories57—but we do want to prevent extra damage. And there’s a lot of extra damage to be had out there. Cigarettes, for starters. There aren’t many legal vices out there that are worse for your epigenome than the deadly concoction of thousands of chemicals smokers put into their bodies every day. There’s a reason why smokers seem to age faster: they do age faster. The DNA damage that results from smoking keeps the DNA repair crews working overtime, and likely the result is the epigenetic instability that causes aging. And although I’m not likely to be the first person you’ll hear this from, it nonetheless bears repeating: smoking is not a private, victimless activity. The levels of DNA-damaging aromatic amines in cigarette smoke are about fifty to sixty times as high in secondhand as in firsthand smoke.58 If you do smoke, it is worth trying to quit.
David A. Sinclair (Lifespan: Why We Age—and Why We Don't Have To)
The lighted crib glowed in the shadowy chancel like the star of Bethlehem itself, and the aromatic smell of the evergreens added to the spirit of Christmas. Later, the bells would ring out and the winter sunshine would touch the flowers and silver on the altar with brightness. All would be glory and rejoicing, but there was something particularly lovely and holy about these quiet early morning devotions, and the two sisters preferred to attend then, knowing that the rest of the morning would be taken up with the cheerful ritual of Christmas Day cooking.
Miss Read (A Country Christmas)
A real house with a copper pot for making jam, and sugar cookies in a metal box hidden deep inside a dresser. A long farmhouse table, thick and homey, and cretonne curtains. She smiled. She had no idea what cretonne was, or even if she'd like it, but she liked the way the words went together: cretonne curtains. She'd have a guest room and- who knows- maybe even some guests. A well-kept little garden, hens who'd provide her with tasty boiled eggs, cats to chase after the field mice and dogs to chase after the cats. A little plot of aromatic herbs, a fireplace, sagging armchairs and books all around. White tablecloths, napkin rings unearthed at flea markets, some sort of device so she could listen to the same operas her father used to listen to, and a coal stove where she could let a rich beef-and-carrot stew simmer all morning along. A rich beef-and-carrot stew. What was she thinking. A little house like the ones that kids draw, with a door and two windows on either side. Old-fashioned, discreet, silent, overrun with Virginia creeper and climbing roses. A house with those little fire bugs on the porch, red and black insects scurrying everywhere in pairs. A warm porch where the heat of the day would linger and she could sit in the evening to watch for the return of the heron.
Anna Gavalda (Hunting and Gathering)
When I sat with clients and opened my mind to them, a taste usually came through. It might be sweet, sour, salty, or bitter. After a moment, it would blossom into a full flavor. The sweet ripeness of apricot, the sourness of a Key lime, the earthy saltiness of Mexican chocolate, the aromatic bitterness of nutmeg. In a flash, a feeling would follow the flavor. Joy. Skepticism. Lust for life. Quiet acceptance. And from that feeling would come a memory, a scene called back to present day. A moment whose real meaning and importance I might never fully know. And I didn't really need to know everything. I used my gift to see my clients' stories so I could design desserts- in this case, a wedding cake- to fit each customer like a couture gown, not an off-the-rack dress in desperate need of alterations. If I got the cake and filling and frosting flavors right, they would resonate with my clients, reaching them in those down-deep places where they would begin to feel that everything really would be all right.
Judith M. Fertig (The Memory of Lemon)
Szechuan Ginger Beer The schizoid effect of ginger on the palate — at once hot and cooling — is reinforced in this recipe with an added kick of aromatic Szechuan peppercorns. This pepper, named after its native Szechuan province of China, is the dried berry of prickly ash (Zanthoxylum spp.) and is not related to the vine peppercorn (Piper nigrum) commonly served at tables. It has a fruity, floral fragrance that is a wonderful complement to the pungency of ginger. This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Szechuan Ginger Beer. TO BREW 1 GALLON 31⁄2 quarts water 4 ounces fresh gingerroot, coarsely grated 1 tablespoon Szechuan peppercorns 1 pound sugar 2 tablespoons unflavored rice vinegar 1⁄8 teaspoon champagne yeast (Saccharomyces bayanus) Combine the water, ginger, and peppercorns in a large pot. Bring to a simmer over medium heat. Let simmer for 5 minutes, then add the sugar and vinegar, stirring until the sugar dissolves. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger and peppercorns. Add the yeast, stirring until it is completely dissolved. Pour the mixture into sanitized plastic bottles (see here) using a sanitized kitchen funnel, leaving 11⁄4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.
Andrew Schloss (Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, Sparkling ... & Floats, & Other Carbonated Concoctions)
coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.
Melissa Hartwig Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
Ode to Bees Multitude of bees! in and out of the crimson, the blue, the yellow, of the softest softness in the world; you tumble headlong into a corolla to conduct your business, and emerge wearing a golden suit and quantities of yellow boots. The waist, perfect, the abdomen striped with dark bars, the tiny, ever-busy head, the wings, newly made of water; you enter every sweet-scented window, open silken doors, penetrate the bridal chamber of the most fragrant love, discover a drop of diamond dew, and from every house you visit you remove honey, mysterious, rich and heavy honey, thick aroma, liquid, guttering light, until you return to your communal palace and on its gothic parapets deposit the product of flower and flight, the seraphic and secret nuptial sun! Multitude of bees! Sacred elevation of unity, seething schoolhouse. Buzzing, noisy workers process the nectar, swiftly exchanging drops of ambrosia; it is summer siesta in the green solitudes of Osorno. High above, the sun casts its spears into the snow, volcanoes glisten, land stretches endless as the sea, space is blue, but something trembles, it is the fiery, heart of summer, the honeyed heart multiplied, the buzzing bee, the crackling honeycomb of flight and gold! Bees, purest laborers, ogival workers fine, flashing proletariat, perfect, daring militia that in combat attack with suicidal sting; buzz, buzz above the earth's endowments, family of gold, multitude of the wind, shake the fire from the flowers, thirst from the stamens, the sharp, aromatic thread that stitches together the days, and propagate honey, passing over humid continents, the most distant islands of the western sky. Yes: let the wax erect green statues, let honey spill in infinite tongues, let the ocean be a beehive, the earth tower and tunic of flowers, and the world a waterfall, a comet's tail, a never-ending wealth of honeycombs! Pablo Neruda, Odes to Common Things. (Bulfinch; Illustrated edition, May 1, 1994)
Pablo Neruda (Odes to Common Things)
Christine's heart is thumping wildly. She lets herself be led (her aunt means her nothing but good) into a tiled and mirrored room full of warmth and sweetly scented with mild floral soap and sprayed perfumes; an electrical apparatus roars like a mountain storm in the adjoining room. The hairdresser, a brisk, snub-nosed Frenchwoman, is given all sorts of instructions, little of which Christine understands or cares to. A new desire has come over her to give herself up, to submit and let herself be surprised. She allows herself to be seated in the comfortable barber's chair and her aunt disappears. She leans back gently, and, eyes closed in a luxurious stupor, senses a mechanical clattering, cold steel on her neck, and the easy incomprehensible chatter of the cheerful hairdresser; she breathes in clouds of fragrance and lets aromatic balms and clever fingers run over her hair and neck. Just don't open your eyes, she thinks. If you do, it might go away. Don't question anything, just savor this Sundayish feeling of sitting back for once, of being waited on instead of waiting on other people. Just let our hands fall into your lap, let good things happen to you, let it come, savor it, this rare swoon of lying back and being ministered to, this strange voluptuous feeling you haven't experienced in years, in decades. Eyes closed, feeling the fragrant warmth enveloping her, she remembers the last time: she's a child, in bed, she had a fever for days, but now it's over and her mother brings some sweet white almond milk, her father and her brother are sitting by her bed, everyone's taking care of her, everyone's doing things for her, they're all gentle and nice. In the next room the canary is singing mischievously, the bed is soft and warm, there's no need to go to school, everything's being done for her, there are toys on the bed, though she's too pleasantly lulled to play with them; no, it's better to close her eyes and really feel, deep down, the idleness, the being waited on. It's been decades since she thought of this lovely languor from her childhood, but suddenly it's back: her skin, her temples bathed in warmth are doing the remembering. A few times the brisk salonist asks some question like, 'Would you like it shorter?' But she answers only, 'Whatever you think,' and deliberately avoids the mirror held up to her. Best not to disturb the wonderful irresponsibility of letting things happen to you, this detachment from doing or wanting anything. Though it would be tempting to give someone an order just once, for the first time in your life, to make some imperious demand, to call for such and such. Now fragrance from a shiny bottle streams over her hair, a razor blade tickles her gently and delicately, her head feels suddenly strangely light and the skin of her neck cool and bare. She wants to look in the mirror, but keeping her eyes closed in prolonging the numb dreamy feeling so pleasantly. Meanwhile a second young woman has slipped beside her like a sylph to do her nails while the other is waving her hair. She submits to it all without resistance, almost without surprise, and makes no protest when, after an introductory 'Vous etes un peu pale, Mademoiselle,' the busy salonist, employing all manner of pencils and crayons, reddens her lips, reinforces the arches of her eyebrows, and touches up the color of her cheeks. She's aware of it all and, in her pleasant detached stupor, unaware of it too: drugged by the humid, fragrance-laden air, she hardly knows if all this happening to her or to some other, brand-new self. It's all dreamily disjointed, not quite real, and she's a little afraid of suddenly falling out of the dream.
Stefan Zweig (The Post-Office Girl)
It is an aromatic custard in a white dish. He saw the gooseberries earlier, tiny bubbles of green glass, sour as a friar on a fast day. For this dish you need fresh hens’ eggs and a pitcher of cream; you need to be a prince of the church to afford the sugar. His uncle stands over him. The custard quakes in waves of sweetness and spice. ‘Nutmeg,’ he says. ‘Mace. Cumin.’ ‘Now taste it.’ ‘And rosewater.
Hilary Mantel (The Mirror & the Light (Thomas Cromwell #3))