“
There are some things in life that shouldn't be given so much importance, if they don't change what is essential.
”
”
Laura Esquivel (Like Water for Chocolate)
“
To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.
”
”
Julia Child (Particular Passions: Talks With Women Who Have Shaped Our Times)
“
in the abstract art of cooking,
ingredients trump appliances,
passion supersedes expertise,
creativity triumphs over technique,
spontaneity inspires invention,
and wine makes even the worst culinary disaster taste delicious.
”
”
Bob Blumer
“
The drug of love was no escape, for in its coils lie latent dreams of greatness which awaken when men and women fecundate each other deeply. Something is always born of man and woman lying together and exchanging the essences of their lives. Some seed is always carried and opened in the soil of passion. The fumes of desire are the womb of man's birth and often in the drunkeness of caresses history is made, and science, and philosophy. For a woman, as she sews, cooks, embraces, covers, warms, also dreams that the man taking her will be more than a man, will be the mythological figure of her dreams, the hero, the discoverer, the builder....Unless she is the anonymous whore, no man enters woman with impunity, for where the seed of man and woman mingle, within the drops of blood exchanged, the changes that take place are the same as those of great flowing rivers of inheritance, which carry traits of character from father to son to grandson, traits of character as well as physical traits. Memories of experience are transmitted by the same cells which repeated the design of a nose, a hand, the tone of a voice, the color of an eye. These great flowing rivers of inheritance transmitted traits and carried dreams from port to port until fulfillment, and gave birth to selves never born before....No man and woman know what will be born in the darkness of their intermingling; so much besides children, so many invisible births, exchanges of soul and character, blossoming of unknown selves, liberation of hidden treasures, buried fantasies...
”
”
Anaïs Nin (The Four-Chambered Heart: V3 in Nin's Continuous Novel)
“
My definition of man is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our minds in a certain degree; but no beast is a cook.
”
”
James Boswell (The Journals, 1762-95)
“
I do not want to die, Croaker. All that I am shrieks against the unrighteousness of death. All that I am, was, and probably will be, is shaped by my passion to evade the end of me.
”
”
Glen Cook (The White Rose (The Chronicles of the Black Company, #3))
“
The sharper your knife, the less you cry...for me, it also means cutting those things that get in the way of your passion and living your life the way it is meant to be lived.
”
”
Kathleen Flinn (The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School)
“
Sam loved to listen to music and make his own songs, to wear soft velvets, to play in the castle kitchen beside the cooks, drinking in the rich smells as he snitched lemon cakes and blueberry tarts. His passions were books and kittens and dancing, clumsy as he was.
”
”
George R.R. Martin (A Game of Thrones (A Song of Ice and Fire, #1))
“
You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.
”
”
Julia Child (Particular Passions: Talks With Women Who Have Shaped Our Times)
“
one act of passion can change the world
”
”
Deborah Cooke (Kiss of Fury (Dragonfire, #2))
“
Cooking without remuneration" and "slaving over a hot stove" are activities separated mostly by a frame of mind. The distinction is crucial. Career women in many countries still routinely apply passion to their cooking, heading straight from work to the market to search out the freshest ingredients, feeding their loved ones with aplomb. [...] Full-time homemaking may not be an option for those of us delivered without trust funds into the modern era. But approaching mealtimes as a creative opportunity, rather than a chore, is an option. Required participation from spouse and kids is an element of the equation. An obsession with spotless collars, ironing, and kitchen floors you can eat off of---not so much. We've earned the right to forget about stupefying household busywork. But kitchens where food is cooked and eaten, those were really a good idea. We threw that baby out with the bathwater. It may be advisable to grab her by her slippery foot and haul her back in here before it's too late.
”
”
Barbara Kingsolver (Animal, Vegetable, Miracle: A Year of Food Life)
“
Now, before I extend this metaphor, let me make a distinction between career and creativity. Creativity is connected to your passion, that light inside you that drives you. That joy that comes when you do something you love. That small voice that tells you, “I like this. Do this again. You are good at it. Keep going.” That is the juicy stuff that lubricates our lives and helps us feel less alone in the world. Your creativity is not a bad boyfriend. It is a really warm older Hispanic lady who has a beautiful laugh and loves to hug. If you are even a little bit nice to her she will make you feel great and maybe cook you delicious food.
”
”
Amy Poehler (Yes Please)
“
I don't have a talent, unless you count hunting illegally, which they don't. Or maybe singing, which I wouldn't do for the Capitol in a million years. My mother tried to interest me in a variety of suitable alternatives from a list Effie Trinket sent her. Cooking, flower arranging, playing the flute. None of them took, although Prim had a knack for
all three. Finally Cinna stepped in and offered to help me develop my passion for designing clothes, which really required development since it was non-existent.
”
”
Suzanne Collins (The Hunger Games (The Hunger Games, #1))
“
Nothing great in the world has been accomplished without passion,’
”
”
Robin Cook (Brain)
“
As well, there’s the age-old syndrome common to fans of musicians with passionate and discerning cult followings. When the objects of adulation are crass enough to become popular, they quickly become a case of “used to be good.
”
”
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
“
She met the Lusitanian cooks, a husband and wife team whose passionate screams in
Portuguese during their fights and lovemaking were legendary among the sailors. - pag. 191
”
”
Meljean Brook (Burning Up (Psy-Changeling, #0.75; Children of the Sea, #3.5; Iron Seas, #0.5))
“
In ancient Rome, when a victorious general paraded through the streets, legend has it that he was sometimes trailed by a servant whose job it was to repeat to him, " Memento Mori": Remember you will die. A reminder of mortality would help the hero keep things in perspective, instill some humility. Job's memento mori had been delivered by his doctors, but it did not instill humility. Instead he roared back after his recovery with even more passion. The illness reminded him that he had nothing to lose, so he should forge ahead full speed. " He came back on a mission," said Cook. " Even though he was now running a large company, he kept making bold moves that I don't think anybody else would have done.
”
”
Walter Isaacson (Steve Jobs)
“
Nate was suddenly famished, and not for food. Seeing the look of bliss on her face and hearing her moan in pleasure had his blood pumping. He wanted to see her look like that again. He wanted to make her make those sounds. He swallowed hard and looked down at his food. He made himself eat and complimented her cooking, though he was too distracted by the throbbing in his pants to really taste it.
”
”
H.S. Howe (Willing to Wait (The Goldwen Saga #3))
“
The meaning of life is to adventurously discover our gift. The purpose of life is joyfully share our gift with the world.
”
”
Robert John Cook
“
As while other passions in your life may, at some point, begin to bank their fires, the shared happiness of good homemade food can last as long as we do.
”
”
Jenni Ferrari-Adler (Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone)
“
You're only limited by your passion and your imagination. Be open to the possibilities, take chances.
”
”
Kathleen Flinn (The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks)
“
You don’t need sex to prove your sensuality, you can convey just as much sensuality cooking or just standing by the window and watching the rain fall.
”
”
Lebo Grand
“
To do better, to be better, to make other things better. My whole damn life is my passion project. You think I have big hair; you should see my dreams.
”
”
Alicia Cook (Stuff I've Been Feeling Lately)
“
Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.
”
”
Mallory M. O'Connor (The Kitchen and the Studio: A Memoir of Food and Art)
“
While I watched her cook, I suddenly realized it was her art. The pan was her canvas, the ingredients her paint. She cooked with fire in her eyes, with passion in her soul, with love in her heart.
”
”
L.J. Shen (Sparrow (Boston Belles #0.5))
“
The explanation is that I consider cooking to be an act of love. I do enjoy the craft of cooking, of course, otherwise I would not have done so much of it, but that is a very small part of the pleasure it brings me. What I love is to cook for someone. To put a freshly made meal on the table, even if it is something very plain and simple as long as it tastes good and is not a ready-to-eat something bought at the store, is a sincere expression of affection, it is an act of binding intimacy directed at whoever has a welcome place in your heart. And while other passions in your life may at some point begine to bank their fires, the shared happiness of good homemade food can last as long as we do.
”
”
Marcella Hazan
“
Southerners. Such literate, civilized folk, such charm and cleverness and passion for living, such genuine interest in people, all people, high and low, white and black, and yet how often it had come to, came to, was still coming to vicious incomprehension, usually over race but other things too - religion, class, money. How often the lowest elements had burst out of the shadows and hollers, guns and torches blazing, galloping past the educated and tolerant as nightriders, how often the despicable had run riot over the better Christian ideals... how often cities had burned, people had been strung up in trees, atrocities had been permitted to occur and then, in the seeking of justice for those outrages, how slippery justice had proven, how delayed its triumph. Oh you expect such easily obtained violence in the Balkans or among Asian or African tribal peoples centuries-deep in blood feuds, but how was there such brutality and wickedness in this place of church and good intention, a place of immense friendliness and charity and fondness for the rituals of family and socializing, amid the nation's best cooking and best music... how could one place contain the other place?
”
”
Wilton Barnhardt (Lookaway, Lookaway)
“
Years later, when Julia was famous she would often receive letters from people who asked not simply how they might learn to cook. They already knew the answer: The owned her cookbooks, but they were yearning to know how they might become passionate about it. She always answered the same thing: Go to France and eat.
”
”
Karen Karbo (Julia Child Rules: Lessons On Savoring Life)
“
On one thing all who knew him were agreed: the secret of his usefulness lay in his intense and passionate life of prayer and his unshakeable confidence in God. ‘When
”
”
Faith Cook (Surprised by God: Lives Turned Upside Down)
“
If you’re not really into something, you don’t put the time in, so you don’t get good at it. Passion is the key to everyone’s gifts.
”
”
Claire Cook (Life's a Beach)
“
My first husband dismissed my passion for cameras over cooking, and that’s why I have a second one.” Mollie
”
”
Thelma Adams (The Last Woman Standing)
“
Sprinkle a dash of madness into the vanity of your sanity, & keep cooking up genius while dishing out the creative divinity of your humanity.
”
”
Curtis Tyrone Jones (Sleeping With Enormity: The Art Of Seducing Your Dreams & Living With Passion)
“
Cooking isn't like a tired marriage, it's like a passionate affair.
”
”
The Hundred-Foot Journey
“
Sure, I love hearing the expression “Bon appétit!” But the two words I like even better: “Let’s cook!
”
”
Ted Allen (In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks)
“
Mist’s first passion, long before her love for cuisine took flight. She still thought fondly of evenings in front of her easel, the Pacific Ocean’s surf in the background, the glow of the moon across its surface. Those enchanted times, after hours working on the deck of an ocean side restaurant, had formed the bridge between her love of painting and her love of cooking. She would blend mustard and grape seed oil during the afternoon and mustard-hued oil paint at night, satisfied at the end of the day with the balance the two art forms created in her life. “Mist, dear, are you out there?” Mist followed the voice, moving into the kitchen, where she found Betty sliding a spatula between a sheet of wax paper and several rows of glazed
”
”
Deborah Garner (Mistletoe at Moonglow (Moonglow Christmas, #1))
“
He had twenty followers. Some were people I knew from real life, who were probably wondering why I’d suddenly become so passionate about fusion cooking and candid about dreaming about cock.
”
”
Jon Ronson (So You've Been Publicly Shamed)
“
We may live without poetry, music, and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.
He may live without books,—what is knowledge but grieving?
He may live without hope,—what is hope but deceiving?
He may live without love,—what is passion but pining?
But where is the man that can live without dining?
”
”
Robert Bulwer-Lytton
“
This, I now know, is how people go crazy and do things they regret. Look at the woman who almost killed Al Green.I am sure she cooked those grits, fully intending to eat them for breakfast. Then he did something that set her off. After that, she probably picked up the pot, just to scare him a little bit. Next thing she knew and the boiling grits were all over his face. There was a name for that kind of thing. "Crime of passion." It meant that it wasn't your fault.
”
”
Tayari Jones (Silver Sparrow)
“
Oh well,' said Jack: and then, 'Did you ever meet Bach?'
'Which Bach?'
'London Bach.'
'Not I.'
'I did. He wrote some pieces for my uncle Fisher, and his young man copied them out fair. But they were lost years and years ago, so last time I was in town I went to see whether I could find the originals: the young man has set up on his own, having inherited his master's music-library. We searched through the papers — such a disorder you would hardly credit, and I had always supposed publishers were as neat as bees — we searched for hours, and no uncle's pieces did we find. But the whole point is this: Bach had a father.'
'Heavens, Jack, what things you tell me. Yet upon recollection I seem to have known other men in much the same case.'
'And this father, this old Bach, you understand me, had written piles and piles of musical scores in the pantry.'
'A whimsical place to compose in, perhaps; but then birds sing in trees, do they not? Why not antediluvian Germans in a pantry?'
'I mean the piles were kept in the pantry. Mice and blackbeetles and cook-maids had played Old Harry with some cantatas and a vast great passion according to St Mark, in High Dutch; but lower down all was well, and I brought away several pieces, 'cello for you, fiddle for me, and some for both together. It is strange stuff, fugues and suites of the last age, crabbed and knotted sometimes and not at all in the modern taste, but I do assure you, Stephen, there is meat in it. I have tried this partita in C a good many times, and the argument goes so deep, so close and deep, that I scarcely follow it yet, let alone make it sing. How I should love to hear it played really well — to hear Viotti dashing away.
”
”
Patrick O'Brian (The Ionian Mission (Aubrey & Maturin #8))
“
I immersed myself in my relationship with my husband, in little ways at first. Dutch would come home from his morning workout and I’d bring him coffee as he stepped out of the shower. He’d slip into a crisp white shirt and dark slacks and run a little goop through his hair, and I’d eye him in the mirror with desire and a sultry smile that he couldn’t miss. He’d head to work and I’d put a love note in his bag—just a line about how proud I was of him. How beautiful he was. How happy I was as his wife.
He’d come home and cook dinner and instead of camping out in front of the TV while he fussed in the kitchen, I’d keep him company at the kitchen table and we’d talk about our days, about our future, about whatever came to mind. After dinner, he’d clear the table and I’d do the dishes, making sure to compliment him on the meal. On those weekends when he’d head outside to mow the lawn, I’d bring him an ice-cold beer. And, in those times when Dutch was in the mood and maybe I wasn’t, well, I got in the mood and we had fun.
As the weeks passed and I kept discovering little ways to open myself up to him, the most amazing thing happened. I found myself falling madly, deeply, passionately, head-over-heels in love with my husband. I’d loved him as much as I thought I could love anybody before I’d married him, but in treating him like my own personal Superman, I discovered how much of a superhero he actually was. How giving he was. How generous. How kind, caring, and considerate. How passionate. How loving. How genuinely good. And whatever wounds had never fully healed from my childhood finally, at long last, formed scar tissue. It was like being able to take a full breath of air for the first time in my life. It was transformative. And it likely would save our marriage, because, at some point, all that withholding would’ve turned a loving man bitter. On some level I think I’d known that and yet I’d needed my sister to point it out to me and help me change.
Sometimes it’s good to have people in your life that know you better than you know yourself.
”
”
Victoria Laurie (Sense of Deception (Psychic Eye Mystery, #13))
“
Vita had the same crooked smile I had, and that many of the women in my family had, what we called our Mona Lisa smile, a hesitant smirk that didn’t give much away. You didn’t get the full-on smile until we knew you better, and then we would bend over backward for you, cook you elaborate meals, and do anything you asked. Well, almost anything. Vita
”
”
Helene Stapinski (Murder In Matera: A True Story of Passion, Family, and Forgiveness in Southern Italy)
“
You wonder about me.
I wonder about you.
Who are you and what are you doing?
Are you in a New York subway car hanging from a strap, or soaking in your hot tub in Sunnyvale?
Are you sunbathing on a sandy beach in Phuket, or having your toenails buffed in Brighton?
Are you a male or a female or somewhat in between?
Is your girlfriend cooking you a yummy dinner, or are you eating cold Chinese noodles from a box?
Are you curled up with your back turned coldly toward your snoring wife, or are you eagerly waiting for your beautiful lover to finish his bath so you can make passionate love to him?
Do you have a cat and is she sitting on your lap? Does her forehead smell like cedar trees and fresh sweet air?
”
”
Ruth Ozeki (A Tale for the Time Being)
“
University of Otago social historian Hera Cook provides a beautiful illustration of exactly this point in her rich account of the sexual revolution.49 Cook notes that in eighteenth-century England, women were assumed to be sexually passionate. But drawing on economic and social changes, fertility-rate patterns, personal accounts, and sex surveys and manuals, Cook charts the path toward the sexual repression of the Victorian era. This was a time of reduced female economic power, thanks to a shift from production in the home to wage earning, and there was less community pressure on men to financially support children fathered out of wedlock. And so, in the absence of well-known, reliable birth control techniques, “women could not afford to enjoy sex. The risk made it too expensive a pleasure.”50
”
”
Cordelia Fine (Testosterone Rex: Myths of Sex, Science, and Society)
“
Over the years I’ve settled on a few basic beliefs, one of which is that whatever we do for pleasure, we should try to do, or learn to do, and practice on occasion, in solitude. A kind of test to gauge our skills and see how deep the passion lies and to find out what it is we truly like, to discover—minus other tastes and preferences—what specifically gives us pleasure. We all have our eccentricities. Alone, we indulge.
”
”
Jenni Ferrari-Adler (Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone)
“
We always ate with gusto...It would have offended the cook if we had nibbled or picked...Our mothers and zie [aunties] didn't inquire as to the states of our bellies; they just put the food on our plates.
'You only ask sick people if they're hungry,' my mother said. 'Everyone else must eat, eat!'
But when Italians say 'Mangia! Mangia!' they're not just talking about food. They're trying to get you to stay with them, to sit by them at the table for as long as possible. The meals that my family ate together- the many courses, the time in between at the table or on the mountain by the sea, the hours spent talking loudly and passionately and unyieldingly and laughing hysterically the way Neapolitans do- were designed to prolong our time together; the food was, of course, meant to nourish us, but it was also meant to satisfy, in some deeper way, our endless hunger for one another.
”
”
Sergio Esposito (Passion on the Vine Passion on the Vine)
“
How can they possibly know such things? No member of this family reads novels, except for mass-market bestsellers, clichéd thrillers with contrived plots, idiotic romances or discounted pseudoeroticism. And so forth. They drag the books around with them during the summer, glancing at a few lines and then quickly going back to their preferred activities—catching up on the latest gossip and convincing themselves that the life they’ve chosen is better than it is. Voilà. The absence of literature, among my children, is the most crushing failure of my existence. It’s not yours, Hélène, I know. You used to reproach my passion for reading. My dilettantism—you used to say there are so many other more interesting and certainly more useful things to do—fixing things around the house, rearranging the furniture, laundry, cooking. Don’t misunderstand me. I did my share of household chores, you can’t say otherwise, but it was never enough.
”
”
Guy de Maupassant (A Very French Christmas: The Greatest French Holiday Stories of All Time))
“
Alex here. (...)
Ron, I really enjoy all the help you have given me and the times we spent together. I hope that you will not be too depressed by our parting. It may be a very long time before we see each other again. But providing that I get through the Alaskan Deal in one piece you will be hearing form me again in the future. I’d like to repeat the advice I gave you before, in that I think you really should make a radical change in your lifestyle and begin to boldly do things which you may previously never have thought of doing or been to hesitant to attempt. So many people live within unhappy circumstances and yet will not take the initiative to change their situation because they are conditioned to a life of security, conformity, and conservatism, all of which may appear to give one piece of mind, but in reality nothing is more damaging to the adventurous spirit within a man than a secure future. The very basic core of a man’s living spirit is his passion for adventure. The joy of life comes from our encounters with new experiences, and hence there is no greater joy than to have an endlessly changing horizon, for each day to have a new and different sun.
(...) Once you become accustomed to such a life you will see its full meaning and its incredible beauty.
(...) Don’t settle down and sit in one place. Move around, be nomadic, make each day a new horizon.
(...) You are wrong if you think joy emanates only or principally from human relationships. God has placed it all around us. It is in everything and anything we might experience. We just have to have the courage to turn against our habitual lifestyle and engage in unconventional living.
Ron, I really hope that as soon as you can you will get out of Salton City, put a little camper on the back of your pickup, and start seeing some of the great work that God has done here in the American West. you will see things and meet people and there is much to learn from them. And you must do it economy style, no motels, do your own cooking, as a general rule spend as little as possible and you will enjoy it much more immensely. I hope that the next time I see you, you will be a new man with a vast array of new adventures and experiences behind you. Don’t hesitate or allow yourself to make excuses. Just get out and do it. Just get out and do it. You will be very, very glad that you did.
Take care Ron,
Alex
”
”
Jon Krakauer
“
But there too fine cooking would become inescapably French. Its greatest proselytiser was Julia Childs, who had an infectious passion for sauce. Her book of 1961, Mastering the Art of French Cooking, and her TV show, The French Chef, encouraged the ‘servantless American cook’ to abandon all concern for ‘budgets, waistlines, time schedules’ and ‘children’s meals’ in order to throw him- or herself into ‘producing something wonderful to eat’. Elizabeth Bennet would have been horrified.
”
”
Lucy Worsley (If Walls Could Talk: An Intimate History of the Home)
“
One night, as I cooked dinner in our home on the zoo grounds, I brooded over my troubles. I didn’t want to spend the evening feeling sorry for myself, so I thought about Steve out in the back, fire-gazing. He was a very lucky man, because for Steve, fire-gazing literally meant getting to build a roaring fire and sitting beside it, to contemplate life.
Suddenly I heard him come thundering up the front stairs. He burst wild-eyed into the kitchen. He’s been nailed by a snake, I thought immediately. I didn’t know what was going on.
“I know what we have to do!” he said, extremely excited.
He pulled me into the living room, sat me down, and took my hands in his. Looking intensely into my eyes, he said, “Babe, we’ve got to have children.”
Wow, I thought, that must have been some fire.
“Ok-aaay,” I said.
“You don’t understand, you don’t understand!” he said, trying to catch me up to his thoughts. “Everything we’ve been working for, the zoo that we’ve been building up, all of our efforts to protect wildlife, it will all stop with us!”
As with every good idea that came into his head, Steve wanted to act on it immediately. Just take it in stride, I said to myself. But he was so sincere. We’d talked about having children before, but for some reason it hit him that the time was now.
“We have got to have children,” he said. “I know that if we have kids, they will carry on when we’re gone.”
“Great,” I said. “Let’s get right on that.”
Steve kept pacing around the living room, talking about all the advantages of having kids--how I’d been so passionate about carrying on with the family business back in Oregon, and how he felt the same way about the zoo. He just knew our kids would feel the same too.
I said, “You know, there’s no guarantee that we won’t have a son who grows up to be a shoe salesman in Malaysia.”
“Come off the grass,” Steve said. “Any kid of ours is going to be a wildlife warrior.”
I thought of the whale calves following their mamas below the cliffs of the Great Australian Bight and prepared myself for a new adventure with Steve, maybe the greatest adventure of all.
”
”
Terri Irwin (Steve & Me)
“
I understand, intellectually, that the death of a parent is a natural, acceptable part of life. Nobody would call the death of a very sick eighty-year-old woman a tragedy. There was soft weeping at her funeral and red watery eyes. No wrenching sobs. Now I think that I should have let myself sob. I should have wailed and beaten my chest and thrown myself over her coffin. I read a poem. A pretty, touching poem I thought she would have liked. I should have used my own words. I should have said: No one will ever love me as fiercely as my mother did. I should have said: You all think you’re at the funeral of a sweet little old lady, but you’re at the funeral of a girl called Clara, who had long blond hair in a heavy thick plait down to her waist, who fell in love with a shy man who worked on the railways, and they spent years and years trying to have a baby, and when Clara finally got pregnant, they danced around the living room but very slowly, so as not to hurt the baby, and the first two years of her little girl’s life were the happiest of Clara’s life, except then her husband died, and she had to bring up the little girl on her own, before there was a single mother’s pension, before the words “single mother” even existed. I should have told them about how when I was at school, if the day became unexpectedly cold, Mum would turn up in the school yard with a jacket for me. I should have told them that she hated broccoli with such a passion she couldn’t even look at it, and that she was in love with the main character on the English television series Judge John Deed. I should have told them that she loved to read and she was a terrible cook, because she’d try to cook and read her latest library book at the same time, and the dinner always got burned and the library book always got food spatters on it, and then she’d spend ages trying to dab them away with the wet corner of a tea towel. I should have told them that my mum thought of Jack as her own grandchild, and how she made him a special racing car quilt he adored. I should have talked and talked and grabbed both sides of the lectern and said: She was not just a little old lady. She was Clara. She was my mother. She was wonderful.
”
”
Liane Moriarty (The Hypnotist's Love Story)
“
Now, you might be saying, “Jessica, I am not crafty.” I hear you. But I am not talking about crafts. I am talking about living out the God-given passions that are inside of us. Creativity isn’t crafting; it is any original expression you pursue—running, playing music, gardening, sewing, cooking, and so on are all creative acts. Even activities like volunteering and throwing parties are creative pursuits because by giving of ourselves for others we are expressing ourselves in a meaningful way. Moreover, these are activities that inspire us in an indescribable way. And when we make room in our days to include them, we feel more alive and joyful.
”
”
Jessica N. Turner (The Fringe Hours: Making Time for You)
“
The closer Finn`s island come to extinction, the more I wandered back in my mind to the lives that come before us, the huts and the houses, the remains of animals and clothing, the coins and the latrines and cooking pots, the messages from the past left in bones and kitchen dumps. And the people.
Sometimes I thought about the content of those lives, the intangible things that leave no fossils and no marks, no history. Would people from the future excavate traces of passion? Of hope, disappointment, despair? Or would the entire human race end up drowned and forgotten, buried under waves of melting ice, with no on left to dig us up or wonder at what was or what might have been?
”
”
Meg Rosoff (What I Was)
“
My passion for cooking grew as my mother taught me how to make her chewy cranberry bread, Dijon mustard vinaigrette, and Nantucket quahog chowder thickened with chopped clams, potatoes, and sweet onions. Then it reached new heights in college when I took a year off to study French cooking at Le Cordon Bleu in Paris, where I learned to master a mean spinach soufflé, make a perfect sauce Bordelaise, and craft authentic shiny chocolate-topped éclairs. When I was hired as the sous-chef at Le Potiron (The Pumpkin), a Parisian restaurant near Les Halles, I used my newfound skills to transform tough cuts of beef into tender stews, improvise with sweetbreads, and bake cakes from memory.
”
”
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
“
Without the eternal, one lives with the help of habit, sagacity, aping, experience, custom, and usage. Indeed, take all this, put it all together, cook it over the slow or the merely earthly blazing fire of passions, and you will see that you will get all kinds of things out of it, a variously concocted tough slime that is called practical sagacity. But no one ever got possibility out of it, possibility, this marvelous thing that is so infinitely fragile (the most delicate shoot of spring is not so fragile!), so infinitely frail (the finest woven linen is not so frail!), and yet, brought into being and shaped with the help of the eternal, stronger than anything else, if it is the possibility of the good!
”
”
Søren Kierkegaard (Works of Love)
“
Americans abroad have long been accused of such blinging arrogance and display. I find the charge generally unfair. Arrogance is incorrectly ascribed to what is really the cultural clumsiness of an insular (if continental) people less exposed to foreign ways and languages than most other people on Earth.
True, America as a nation is not very good at humility. But it would be completely unnatural for the dominant military, cultural and technological power on the plant to adopt the demeanor or, say, Liechtenstein. The ensuing criticism is particularly grating when it comes from the likes of the French, British, Spanish, Dutch (there are many others) who just yesterday claimed dominion over every land and people their Captain Cooks ever stumbled upon.
”
”
Charles Krauthammer (Things That Matter: Three Decades of Passions, Pastimes and Politics)
“
This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.
”
”
Joanne Harris (Chocolat (Chocolat, #1))
“
Moving on, while he wondered, the dark through which Mr. Lecky's light cut grew more beautiful with scents. Particles of solid matter so minute, gases so subtle, that they filtered through stopping and sealing, hung on the unstirred air. Drawn in with Mr. Lecky's breath came impalpable dews cooked out of disintegrating coal. Distilled, chemically split and reformed, they ended in flawless simulation of the aromas of gums, the scent of woods and the world's flowers. The chemists who made them could do more than that. Loose on the gloom were perfumes of flowers which might possibly have bloomed but never had, and the strong-smelling saps of trees either lost or not yet evolved.
Mixed in the mucus of the pituitary membrane, these volatile essences meant more than synthetic chemistry to Mr. Lecky. Their microscopic slime coated the bushed-out ends of the olfactory nerve; their presence was signaled to the anterior of the brain's temporal lobe. At once, thought waited on them, tossing down from the great storehouse of old images, neglected ideas - sandalwood and roses, musk and lavender. Mr. Lecky stood still, wrung by pangs as insistent and unanswerable as hunger. He was prodded by the unrest of things desired, not had; the surfeit of things had, not desired. More than anything he could see, or words, or sounds, these odors made him stupidly aware of the past. Unable to remember it, whence he was, or where he had previously been, all that was sweet, impermanent and gone came back not spoiled by too much truth or exact memory. Volatile as the perfumes, the past stirred him with longing for what was not - the only beloved beauty which you will have to see but which you may not keep.
Mr. Lecky's beam of light went through glass top and side of a counter, displayed bottles of colored liquid - straw, amber, topaz - threw shadows behind their diverse shapes. He had no use for perfume. All the distraction, all the sense of loss and implausible sweetness which he felt was in memory of women.
Behind the counter, Mr. Lecky, curious, took out bottles, sniffed them, examined their elaborately varied forms - transparent squares, triangles, cones, flattened ovals. Some were opaque, jet or blue, rough with embedded metals in intricate design. This great and needless decoration of the flasks which contained it was one strange way to express the inexpressible. Another way was tried in the names put on the bottles. Here words ran the suggestive or symbolic gamut of idealized passion, or festive night, of desired caresses, or of abstractions of the painful allure yet farther fetched.
Not even in the hopeful, miracle-raving fancy of those who used the perfumes could a bottle of liquid have any actual magic. Since the buyers at the counters must be human beings, nine of every ten were beyond this or other help. Women, young, but unlovely and unloved, women, whatever they had been, now at the end of it and ruined by years or thickened to caricature by fat, ought to be the ones called to mind by perfume. But they were not. Mr. Lecky held the bottle in his hand a long while, aware of the tenth woman.
”
”
James Gould Cozzens
“
Smokers exist in every kitchen. It kills a tastebud or two but we all die, and no one knows better than those who club the fish, clean the guts from the meat, and serve for your delectation a plate from which all blood has been wiped. We cook despite bad pay and sore backs and inadequate sleeps in apartments we can't afford and we wake up choosing again that most temporary of glories that is made, and then consumed: we know. We all die. Whether it comes after thirty years of hard labor or sixty at a desk, whether we calculate or plan, in the end we have only the choice of what touches the lips before we go: lobster if you like it or cold pizza if you don't, a sip of smoke, a drink, a job, a reckless passion, raw fish, the beguilement of mushrooms, cheese luscious beneath its crown of mold. What sustains in the end are doomed romances, and nicotine, and crappy peanut butter, damn the additives and cholesterol because life is finite and not all nourishment can be measured. When I learned to smoke behind a restaurant, my breath curling toward an inconsolable sky, I learned what it means to live by the tongue, dumb beast, obedient to neither time nor money, past nor future, loyal to a now worth living. I took my cigarette to the filter, and for the first time I appraised my employer back. He claimed to have evolved past fear. He lied. Behind the mask was a damp, scared boy. Fear of toxins, fear of carcinogens, tear of flood and smog and protest and entropy and all that could not be optimized, controlled, bought and held behind glass. Fear fueled a country so intent on perfection that they would give up the world.
”
”
C Pam Zhang (Land of Milk and Honey)
“
He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.
”
”
Crystal King (The Chef's Secret)
“
The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.
”
”
Yūto Tsukuda (食戟のソーマ 25 [Shokugeki no Souma 25] (Food Wars: Shokugeki no Soma, #25))
“
My mother is finally rolling out her kulebiaka dough, maneuvering intently on a dime size oasis of kitchen counter. I inhale the sweetish tang of fermented yeast once again and try to plumb my unconscious for some collective historical taste memory. No dice. There's no yeast in my DNA. No heirloom pie recipes passed down by generations of women in the yellowing pages of family notebooks, scribbled in pre-revolutionary Russian orthography. My two grandmothers were emaciated New Soviet women, meaning they barely baked, wouldn't be caught dead cooking 'czarist.' Curious and passionate about food all her life, Mom herself only became serious about baking after we emigrated. In the USSR she relied on a dough called na skoruyu ruku ('flick of a hand'), a version involving little kneading and no rising. It was a recipe she'd had to teach her mother. My paternal babushka, Alla, simply wasn't interested.
”
”
Anya von Bremzen (Mastering the Art of Soviet Cooking: A Memoir of Food and Longing)
“
Sometimes we posit a scenario in which we were both young when we met, and we imagine that we would have had kids, if only because I would have wanted them. And we would have raised them with all our best efforts and unflagging commitment. But we also would have become different people, made different choices, and had a different relationship with each other; more distant and harried, more responsible, more grown-up. Instead, we have this life, and we are these people. We get to go to bed every night together, alone, and wake up together, alone. Our shared passions thrill and satisfy us, and our abundant freedoms—to daydream; to cook exactly the food we want when we want it; to drink wine and watch a movie without worrying about who’s not yet asleep upstairs; to pick up and go anywhere we want, anytime; to do our work uninterrupted; to shape our own days to our own liking; and to stay connected to each other without feeling fractured—are not things we’d choose to give up for anyone, ever.
”
”
Kate Christensen (Selfish, Shallow, and Self-Absorbed: Sixteen Writers on The Decision Not To Have Kids)
“
Why would anyone write anything after Hemingway, or compose a symphony after Beethoven, or paint a landscape after Turner? It isn't necessarily about doing it better. It's about doing it."
"Michael, that isn't what I meant. It's just, why should I slave away in the kitchen when I can just come here and pay for someone really talented to do all the work while I enjoy the results?"
"Tell her, Mira," Michael says, reaching back into Renata's dish for another taste.
I know what Michael means. If someone told me that I could travel anywhere and eat anything I wanted, choosing, if I so desired, to eat only in Michelin-rated restaurants for the rest of my life, but the price for such a gourmand's dream would be that I could never cook again, I'd turn it down without a moment's hesitation. It's about doing your best by a pile of mussels sweet from the sea, or holding a perfect tomato, warm, rosy, and smelling like summer, and knowing that there are a dozen ways that you can prepare it, each one a delicious homage.
”
”
Meredith Mileti (Aftertaste: A Novel in Five Courses)
“
Did they have all the ingredients for the seed cake, Miss Sophia? The caraway and rye, and the currants for the top?"
"Yes," Sophia replied as the cook-maid disappeared into the larder. "But we could find no red currants, and-"
Suddenly her words were smothered into silence as Sir Ross pulled her into his arms. His lips descended to hers in a kiss so tender and carnal that she could not help responding. Stunned, she struggled to retain her hatred of him, to remember the wrongs of the past, but his lips were utterly warm and compelling, and her thoughts scattered crazily. The pink rose dropped from her nerveless fingers. Sophia swayed against him, groping for his hard shoulders in a futile bid for balance. His tongue searched her mouth... delicious... sweetly intimate. Sophia inhaled sharply and tilted her head back in utter surrender, her entire existence distilled to this one burning moment.
Through the pounding heartbeat in her ears she dimly heard Eliza's concerned voice echoing from the larder. "No red currants? But what will we top the seed cake with?"
Sir Ross released Sophia's mouth, leaving her lips moist and kiss-softened. His face remained close to hers, and Sophia felt as if she were drowning in the silver pools of his eyes. His hand came to the side of her face, his fingers curving over her cheek, his thumb brushing the corner of her mouth. Somehow Sophia managed to answer Eliza. "We f-found golden currants instead-"
As soon as the words left her mouth, Sir Ross kissed her again, his tongue exploring, teasing. Her groping fingers touched the back of his neck, where the thick black hair curled against his nape. Sensation rustled through her, spurring her pulse to an intemperate pace. Taking advantage of her surrender, he kissed her more aggressively, hunting for the deepest, sweetest taste of her. As her knees weakened, his arms wrapped securely around her, supporting her body as he continued to ravish her mouth.
"Golden currants?" came Eliza's dissatisfied voice. "Well, the flavor won't be quite the same, but they will be better than nothing."
Sir Ross released Sophia and steadied her with his hands at her waist. While she stared at him blankly, he gave her a brief smile and left the kitchen just as Eliza reemerged from the larder.
”
”
Lisa Kleypas (Lady Sophia's Lover (Bow Street Runners, #2))
“
If you’re hoping for a good meal, you’ve come to the wrong place. Miss Cameron has already attempted to sacrifice herself on the altar of domesticity this morning, and we both narrowly escaped death from her efforts. I’m cooking supper,” he finished, “and it may not be much better.”
“I’ll try my hand at breakfast,” the vicar volunteered good-naturedly.
When Elizabeth was out of earshot, Ian said quietly, “How badly is the woman hurt?”
“It’s hard to say, considering that she was almost too angry to be coherent. Or it might have been the laudanum that did it.”
“Did what?”
The vicar paused a moment to watch a bird hop about in the rustling leaves overhead, then he said, “She was in a rare state. Quite confused. Angry, too. On the one hand, she was afraid you might decide to express your ‘tender regard’ for Lady Cameron, undoubtedly in much the way you were doing it when I arrived.” When his gibe evoked nothing but a quirked eyebrow from his imperturbable nephew, Duncan sighed and continued, “At the same time, she was equally convinced that her young lady might try to shoot you with your own gun, which I distinctly understood her to say the young lady had already tried to do. It is that which I feared when I heard the gunshots that sent me galloping up here.”
“We were shooting at targets.”
The vicar nodded, but he was studying Ian with an intent frown.
“Is something else bothering you?” Ian asked, noting the look.
The vicar hesitated, then shook his head slightly, as if trying to dismiss something from his mind. “Miss Throckmorton-Jones had more to say, but I can scarcely credit it.”
“No doubt it was the laudanum,” Ian said, dismissing the matter with a shrug.
“Perhaps,” he said, his frown returning. “Yet I have not taken laudanum, and I was under the impression you are about to betroth yourself to a young woman named Christina Taylor.”
“I am.”
His face turned censorious. “Then what excuse can you have for the scene I just witnessed a few minutes ago?”
Ian’s voice was clipped. “Insanity.”
They walked back to the house, the vicar silent and thoughtful, Ian grim. Duncan’s untimely arrival had not bothered him, but now that his passion had finally cooled he was irritated as hell with his body’s uncontrollable reaction to Elizabeth Cameron. The moment his mouth touched hers it was as if his brain went dead. Even though he knew exactly what she was, in his arms she became an alluring angel.
”
”
Judith McNaught (Almost Heaven (Sequels, #3))
“
But soon the steeples called good people all, to church and chapel, and away they came, flocking through the streets in their best clothes, and with their gayest faces. And at the same time there emerged from scores of bye-streets, lanes, and nameless turnings, innumerable people, carrying their dinners to the bakers’ shops. The sight of these poor revellers appeared to interest the Spirit very much, for he stood with Scrooge beside him in a baker’s doorway, and taking off the covers as their bearers passed, sprinkled incense on their dinners from his torch. And it was a very uncommon kind of torch, for once or twice when there were angry words between some dinner-carriers who had jostled with each other, he shed a few drops of water on them from it, and their good humour was restored directly. For they said, it was a shame to quarrel upon Christmas Day. And so it was! God love it, so it was! In time the bells ceased, and the bakers’ were shut up; and yet there was a genial shadowing forth of all these dinners and the progress of their cooking, in the thawed blotch of wet above each baker’s oven; where the pavement smoked as if its stones were cooking too. “Is there a peculiar flavour in what you sprinkle from your torch?” asked Scrooge. “There is. My own.” “Would it apply to any kind of dinner on this day?” asked Scrooge. “To any kindly given. To a poor one most.” “Why to a poor one most?” asked Scrooge. “Because it needs it most.” “Spirit,” said Scrooge, after a moments thought, “I wonder you, of all the beings in the many worlds about us, should desire to cramp these peoples opportunities of innocent enjoyment.” “I!” cried the Spirit. “You would deprive them of their means of dining every seventh day, often the only day on which they can be said to dine at all,” said Scrooge. “Wouldn’t you?” “I!” cried the Spirit. “You seek to close these places on the Seventh Day?” said Scrooge. “And it comes to the same thing.” “I seek!” exclaimed the Spirit. “Forgive me if I am wrong. It has been done in your name, or at least in that of your family,” said Scrooge. “There are some upon this earth of yours,” returned the Spirit, “who lay claim to know us, and who do their deeds of passion, pride, ill-will, hatred, envy, bigotry* and selfishness in our name; who are as strange to us and all our kith and kin, as if they had never lived. Remember that, and charge their doings on themselves, not us.
”
”
Charles Dickens (A Christmas Carol)
“
When we pulled up to Marlboro Man’s house, I saw my Camry sitting in his driveway. I didn’t expect it to be there; I figured it was still on Marlboro Man’s parents’ road, sitting all crooked in the ditch where I’d left it the night before. Marlboro Man had already fixed it, fishing it out of the ditch and repairing the mangled tires and probably, knowing him, filling the tank with gas.
“Oh, thank you so much,” I said as we walked toward the front door. “I thought maybe I’d killed it.”
“Aw, it’s fine,” he replied. “But you might want to learn to drive before you get in it again.” He flashed his mischievous grin.
I slugged him in the arm as he laughed. Then he lunged at me, grabbing my arms and using his leg to sweep my supporting leg right out from under me. Within an instant, he had me on the ground, right on the soft, green grass of his front yard. I shrieked and screamed, trying in vain to wrestle my way out of his playful grasp, but my wimpy upper body was no match for his impossible strength. He tickled me, and being the most ticklish human in the Northern Hemisphere, I screamed bloody murder. Afraid I’d wet my pants (it was a valid concern), I fought back the only way I knew how--by grabbing and untucking his shirt from his Wranglers…and running my hand up his back, poking at his rib cage.
The tickling suddenly stopped. Marlboro Man propped himself on his elbows, holding my face in his hands. He kissed me passionately and seriously, and what started as a playful wrestling match became an impromptu make-out session in his front yard. It was an unlikely place for such an event, and considering it was at the very beginning of our night together, an unlikely time. But it was also strangely perfect. Because sometime during all the laughing and tickling and wrestling and rolling around in the grass, my worry and concern over my parents’ troubles had magically melted away.
Only when the chiggers began biting did Marlboro Man suggest an alternate plan. “Let’s go inside,” he said. “I’m cooking dinner.” Yummy, I thought. That means steak. And as we walked into the house, I smiled contentedly, realizing that the stress of the previous twenty-four hours had all but disappeared from view. And I knew it, even then: Marlboro Man, not only that night but in the months to come, would prove to be my savior, my distraction, my escape in the midst of troubles, my strength in the face of upheaval, my beauty in times of terrible, heartbreaking ugliness. He held my heart entirely in his hands, this cowboy, and for the first time in my life, despite everything I’d ever believed about independence and feminism and emotional autonomy, I knew I’d be utterly incomplete without him.
Talk about a terrifying moment.
”
”
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
“
I opened the front door of my parents’ house the next evening. His starched blue denim shirt caught my eye only seconds before his equally blue eyes did.
“Hello,” he said, smiling.
Those eyes. They were fixed on mine, and mine on his, for more seconds than is customary at the very beginning of a first date. My knees--the knees that had turned to rubber bands that night four months earlier in a temporary fit of illogical lust--were once again as firm as cooked spaghetti.
“Hello,” I answered. I was wearing sleek black pants, a violet V-necked sweater, and spiked black boots--a glaring contrast to the natural, faded denim ensemble he’d chosen. Fashionwise, we were hilariously mismatched. I could sense that he noticed this, too, as my skinny heels obnoxiously clomped along the pavement of my parents’ driveway.
We talked through dinner; if I ate, I wasn’t aware of it. We talked about my childhood on the golf course; about his upbringing in the country. About my dad, the doctor; about his dad, the rancher. About my lifelong commitment to ballet; about his lifelong passion for football. About my brother Mike; about his older brother, Todd, who had died when he was a teenager. About Los Angeles and celebrities; cows and agriculture. By the end of the evening, I had no idea what exactly I’d even said. All I knew was, I was riding in a Ford F250 diesel pickup with a cowboy--and there was nowhere else on earth I wanted to be.
”
”
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
“
My mother had a passion for all fruit except oranges, which she refused to allow in the house. She named each one of us, on a seeming whim, after a fruit and a recipe- Cassis, for her thick black-currant cake. Framboise, her raspberry liqueur, and Reinette after the reine-claude greengages that grew against the south wall of the house, thick as grapes, syrupy with wasps in midsummer. At one time we had over a hundred trees (apples, pears, plums, gages, cherries, quinces), not to mention the raspberry canes and the fields of strawberries, gooseberries, currants- the fruits of which were dried, stored, made into jams and liqueurs and wonderful cartwheel tarts on pâte brisée and crème pâtissière and almond paste. My memories are flavored with their scents, their colors, their names. My mother tended them as if they were her favorite children. Smudge pots against the frost, which we base every spring. And in summer, to keep the birds away, we would tie shapes cut out of silver paper onto the ends of the branches that would shiver and flick-flack in the wind, moose blowers of string drawn tightly across empty tin cans to make eerie bird-frightening sounds, windmills of colored paper that would spin wildly, so that the orchard was a carnival of baubles and shining ribbons and shrieking wires, like a Christmas party in midsummer. And the trees all had names.
Belle Yvonne, my mother would say as she passed a gnarled pear tree. Rose d'Aquitane. Beurre du Roe Henry. Her voice at these times was soft, almost monotone. I could not tell whether she was speaking to me or to herself. Conference. Williams. Ghislane de Penthièvre. This sweetness.
”
”
Joanne Harris (Five Quarters of the Orange)
“
I had to drive through a very poor and largely Hispanic section of Miami to get to the apartment complex where Casey Martin had died. There were a lot of beautiful women on the sidewalks and at the outdoor cafés, a lot of tough guys and a lot of guys who weren’t tough but trying to look like they were. The streets were alive with what criminally passed for music nowadays, and there were smells of cooking in the air that suggested savory tastes. Small, hole-in-the-wall shops marked one end, and some more upscale stores the other. The dividing line between the two was discernible not just by the stores, but the women.
The women and even younger girls at the lower income end seemed softer, friendlier, quicker with a genuine smile. The ones walking into the trendy places were just as pretty, more expensively dressed, but more apt to express scorn than produce a spontaneous smile. The upscale women appeared to be from a different planet. For them, everything was sexist, everything a slight. They were eternal victims, even though the entire world was in their favor. The women at the poor end fell in love, watched out for their men, while the more affluent were stand-offish and demanding, making certain any man “lucky” enough to be with them lived in the right zip code, had the right amount of bling to give them, and above all, had been properly neutered. The balls of their boyfriends and husbands — sometimes they had both — were always in their handbag, somewhere between the trendy lip liner and eye shadow. A kiss from one of the poor girls was a sweet gift, filled with passion and tenderness, even if it could only last a night. A kiss from an uptown girl meant you’d checked off all her right boxes, and she needed to fulfill her duty. Girls without money were from Venus, girls with money were from Mars.
”
”
Bobby Underwood (Eight Blonde Dolls (Seth Halliday #3))
“
When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me.
I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely.
Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else.
Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.
”
”
Dana Bate (The Girls' Guide to Love and Supper Clubs)
“
Sometimes Marlboro Man and I would venture out into the world--go to the city, see a movie, eat a good meal, be among other humans. But what we did best was stay in together, cooking dinner and washing dishes and retiring to the chairs on his front porch or the couch in his living room, watching action movies and finding new and inventive ways to wrap ourselves in each other’s arms so not a centimeter of space existed between us. It was our hobby. And we were good at it.
It was getting more serious. We were getting closer. Each passing day brought deeper feelings, more intense passion, love like I’d never known it before. To be with a man who, despite his obvious masculinity, wasn’t at all afraid to reveal his soft, affectionate side, who had no fears or hang-ups about declaring his feelings plainly and often, who, it seemed, had never played a head game in his life…this was the romance I was meant to have.
Occasionally, though, after returning to my house at night, I’d lie awake in my own bed, wrestling with the turn my life had taken. Though my feelings for Marlboro Man were never in question, I sometimes wondered where “all this” would lead. We weren’t engaged--it was way too soon for that--but how would that even work, anyway? It’s not like I could ever live out here. I tried to squint and see through all the blinding passion I felt and envision what such a life would mean. Gravel? Manure? Overalls? Isolation?
Then, almost without fail, just about the time my mind reached full capacity and my what-ifs threatened to disrupt my sleep, my phone would ring again. And it would be Marlboro Man, whose mind was anything but scattered. Who had a thought and acted on it without wasting even a moment calculating the pros and cons and risks and rewards. Who’d whisper words that might as well never have existed before he spoke them: “I miss you already…” “I’m thinking about you…” “I love you…” And then I’d smell his scent in the air and drift right off to Dreamland.
This was the pattern that defined my early days with Marlboro Man. I was so happy, so utterly content--as far as I was concerned, it could have gone on like that forever. But inevitably, the day would come when reality would appear and shake me violently by the shoulders.
And, as usual, I wasn’t the least bit ready for it.
”
”
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
“
Astonishment: these women’s military professions—medical assistant, sniper, machine gunner, commander of an antiaircraft gun, sapper—and now they are accountants, lab technicians, museum guides, teachers…Discrepancy of the roles—here and there. Their memories are as if not about themselves, but some other girls. Now they are surprised at themselves. Before my eyes history “humanizes” itself, becomes like ordinary life. Acquires a different lighting. I’ve happened upon extraordinary storytellers. There are pages in their lives that can rival the best pages of the classics. The person sees herself so clearly from above—from heaven, and from below—from the ground. Before her is the whole path—up and down—from angel to beast. Remembering is not a passionate or dispassionate retelling of a reality that is no more, but a new birth of the past, when time goes in reverse. Above all it is creativity. As they narrate, people create, they “write” their life. Sometimes they also “write up” or “rewrite.” Here you have to be vigilant. On your guard. At the same time pain melts and destroys any falsehood. The temperature is too high! Simple people—nurses, cooks, laundresses—behave more sincerely, I became convinced of that…They, how shall I put it exactly, draw the words out of themselves and not from newspapers and books they have read—not from others. But only from their own sufferings and experiences. The feelings and language of educated people, strange as it may be, are often more subject to the working of time. Its general encrypting. They are infected by secondary knowledge. By myths. Often I have to go for a long time, by various roundabout ways, in order to hear a story of a “woman’s,” not a “man’s” war: not about how we retreated, how we advanced, at which sector of the front…It takes not one meeting, but many sessions. Like a persistent portrait painter. I sit for a long time, sometimes a whole day, in an unknown house or apartment. We drink tea, try on the recently bought blouses, discuss hairstyles and recipes. Look at photos of the grandchildren together. And then…After a certain time, you never know when or why, suddenly comes this long-awaited moment, when the person departs from the canon—plaster and reinforced concrete, like our monuments—and goes on to herself. Into herself. Begins to remember not the war but her youth. A piece of her life…I must seize that moment. Not miss it! But often, after a long day, filled with words, facts, tears, only one phrase remains in my memory (but what a phrase!): “I was so young when I left for the front, I even grew during the war.” I keep it in my notebook, although I have dozens of yards of tape in my tape recorder. Four or five cassettes… What helps me? That we are used to living together. Communally. We are communal people. With us everything is in common—both happiness and tears. We know how to suffer and how to tell about our suffering. Suffering justifies our hard and ungainly life.
”
”
Svetlana Alexievich (War's Unwomanly Face)
“
Sung was a land which was famous far and wide, simply because it was so often and so richly insulted. However, there was one visitor, more excitable than most, who developed a positive passion for criticizing the place. Unfortunately, the pursuit of this hobby soon lead him to take leave of the truth.
This unkind traveler once claimed that the king of Sung, the notable Skan Askander, was a derelict glutton with a monster for a son and a slug for a daughter. This was unkind to the daughter. While she was no great beauty, she was definitely not a slug. After all, slugs do not have arms and legs - and besides, slugs do not grow to that size.
There was a grain of truth in the traveler's statement, in as much as the son was a regrettable young man. However, soon afterwards, the son was accidentally drowned when he made the mistake of falling into a swamp with his hands and feet tied together and a knife sticking out of his back.
This tragedy did not encourage the traveler to extend his sympathies to the family. Instead, he invented fresh accusations. This wayfarer, an ignorant tourist if ever there was one, claimed that the king had leprosy. This was false. The king merely had a well-developed case of boils.
The man with the evil mouth was guilty of a further malignant slander when he stated that King Skan Askander was a cannibal. This was untrue. While it must be admitted that the king once ate one of his wives, he did not do it intentionally; the whole disgraceful episode was the fault of the chef, who was a drunkard, and who was subsequently severely reprimanded. .The question of the governance, and indeed, the very existence of the 'kingdom of Sung' is one that is worth pursuing in detail, before dealing with the traveler's other allegations.
It is true that there was a king, his being Skan Askander, and that some of his ancestors had been absolute rulers of considerable power. It is also true that the king's chief swineherd, who doubled as royal cartographer, drew bold, confident maps proclaiming that borders of the realm. Furthermore, the king could pass laws, sign death warrants, issue currency, declare war or amuse himself by inventing new taxes. And what he could do, he did.
"We are a king who knows how to be king," said the king.
And certainly, anyone wishing to dispute his right to use of the imperial 'we' would have had to contend with the fact that there was enough of him, in girth, bulk, and substance, to provide the makings of four or five ordinary people, flesh, bones and all. He was an imposing figure, "very imposing", one of his brides is alleged to have said, shortly before the accident in which she suffocated.
"We live in a palace," said the king. "Not in a tent like Khmar, the chief milkmaid of Tameran, or in a draughty pile of stones like Comedo of Estar."
. . .From Prince Comedo came the following tart rejoinder: "Unlike yours, my floors are not made of milk-white marble. However, unlike yours, my floors are not knee-deep in pigsh*t."
. . .Receiving that Note, Skan Askander placed it by his commode, where it would be handy for future royal use.
Much later, and to his great surprise, he received a communication from the Lord Emperor Khmar, the undisputed master of most of the continent of Tameran. The fact that Sung had come to the attention of Khmar was, to say the least, ominous. Khmar had this to say: "Your words have been reported. In due course, they will be remembered against you."
The king of Sung, terrified, endured the sudden onset of an attack of diarrhea that had nothing to do with the figs he had been eating. His latest bride, seeing his acute distress, made the most of her opportunity, and vigorously counselled him to commit suicide. Knowing Khmar's reputation, he was tempted - but finally, to her great disappointment, declined. Nevertheless, he lived in fear; he had no way of knowing that he was simply the victim of one of Khmar's little jokes.
”
”
Hugh Cook (The Wordsmiths and the Warguild)
“
At its root, The Crucible is such a terrifying and illuminating piece of work not because it involves witches and because witches do not exist, but because it depicts the gradual victory of delirium over reason and of passion over truth. In the heat of a hysterical moment, a putatively civilized community elects to abandon the vital traditions that have been slowly built up over centuries and to hand over its institutions to the transient anxieties of an unruly and jealous mob. 'It were better that ten suspected witches should escape than one innocent person be condemned,' warned Increase Mather, a critic of the trials. 'Not on your life,' replied the crowd; for we have some evils to spike. Free expression? Damn you to hell. Presumption of innocence? Hie thee to a monastery. All that we have held dear? Abandon it now, for there are monsters at the gate, and they need to be destroyed post haste.
”
”
Charles C.W. Cooke
“
What puts you so in the zone that hours and hours pass and you've barely glanced at the clock? If money were no issue, what is the thing you feel so passionately about that you'd do it for free? What do you care about enough to want to put in the time required to get better and better at it?
”
”
Claire Cook (Never Too Late: Your Roadmap to Reinvention (without getting lost along the way))
“
As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country.
”
”
Andy Lynes (Kingdom of Cooks: Conversations with Britain's New Wave Chefs)
“
Men always failed Maman in the end. They forever fell disastrously short of whatever ideal she held them up to. What began with exuberance and passion always ended with terse accusations and hateful words, with rage and weeping fits and the flinging of cooking utensils and collapse. High drama. Maman was incapable of either starting or ending a relationship without excess.
”
”
Khaled Hosseini (And the Mountains Echoed)
“
I love the cooking and the Food. I love the music and the dancing. But most of all, I love the people. Smiles, honor, family, Amor- Latinos have warmth in their blood. I think it's all this warmth that makes our skin turn brown. It's as of the heat of our passion has boiled the liquid in our veins and cooked our flesh from the inside out to make our coloring go crispy brown like a flour tortilla being used to make a delicious quesadilla.
”
”
Alan Lawrence Sitomer
“
Shall I compare thee to a shepard's pie: Shakespeare for the Cooking Channel
Shall I compare thee to a shepard's pie?
Thou art more tasty and less filling
Without the extra pound of lamb mince,
Brown onions, carrots and celery sticks.
Thou art more saucy than all Worcestershire,
More earthy than peal'd Désirée potatoes.
Sometime too hot the red brick oven shines,
Leaving others pies with a golden brown complexion,
But yours, pure ivory white, refined as manchet flour,
In passion hides the sweet blush of claret wine,
infused with cinnamon, ginger, nutmeg and clove.
So long as men can eat, or eyes can see,
So long lives my appetite, to feast in thee.
”
”
Beryl Dov
“
Her feet moved into the vast space, but all she could
see was Cyrus. He strode through the room the way a
captain commands his ship. Was it possible his maroon
bruise made him more dashing?
He was a fine sight in a black broadcloth coat. Her
salacious gaze dropped to a brass button lower on his
waistcoat. The metal glimmered, winking at her with
flirtatious intent very near the tuft of hair she remembered
so well at his navel.
The corner of Cyrus’s mouth crooked. If she
looked ready to devour him, he read the message on
her face, no words required.
“Claire.”
He said her name like a treasured sound. Then, her
landlord bent low over her hand, kissing her knuckles
and keeping her fingers in a tender hold.
Her flesh sung a merry tune recalling how she’d
gripped those broad shoulders of his in a fit of passion.
Was that only two nights ago? Her cheeks turned hot
at the memory.
Cyrus rose to his full height, holding her hand. He
planted a kiss on her forehead.
“Mmmm…” he hummed approvingly. “You smell
of almonds.” His lips lingered on her hairline, giving
her another soft kiss. “And vanilla, I think. Something
you cooked?”
He breathed in her scent, standing close yet not
intimidating in the least. His own smell was clean
and starched with a hint of coffee. She reached high,
touching his face like a woman with every right to
partake of the feast he offered.
“It’s face powder.” One finger stroked the smooth
square of his jaw, her voice curving with amusement.
“Today I join the ranks of ladies who meet for luncheon,
and I can’t be sure if I’ve been lured here or
goaded by one very challenging man put on earth to
harass my senses.”
She caressed his jaw, the grain of his skin smooth
to the touch. He must’ve shaved in the last hour. His
mouth quirked sideways, pressing the maroon bruise
higher up his cheek.
“Something tells me you’re the perfect woman to
soothe such a man or put him in his place.” His pewter
stare flicked over her exposed skin, settling on her
cleavage. “As to your senses, I shall treat them with
the utmost care.
”
”
Gina Conkle (The Lady Meets Her Match (Midnight Meetings, #2))
“
Recipes of Sita People have to be fed during a war. And so the kitchens of Lanka were busy. Those who were going to the war had to be fed; those who were returning from the war had to be fed. Food had to inspire, comfort and stir passions. The smell of rice boiling, vegetables frying and fish roasting filled the city streets, mingling with the smell of blood, rotting flesh and burning towers. The aromas reached Sita’s grove. ‘Don’t you like that smell?’ asked Trijata noticing Sita’s expression as she inhaled the vapours. Trijata, Vibhishana’s daughter, had become a friend. ‘If I was cooking, I would change the proportion of the spices,’ Sita said. She gave her suggestions to Trijata, who promptly conveyed them to the royal kitchen. Mandodari followed these instructions and soon a different aroma wafted out of the kitchen. So enticing was the resulting aroma that other rakshasa cooks came to the Ashoka grove and asked Sita for cooking tips. Without tasting the food, just by smelling what had been prepared, like a skilled cook, Sita gave her suggestions. ‘Add more salt.’ ‘Replace mustard with pepper.’ ‘Mix ginger with tamarind.’ ‘Less cloves, more coconut milk.’ These suggestions were promptly executed, and before long Lanka was full of the most delightful aromas and flavours, so delightful that sons and brothers and husbands and fathers wanted to stay back and relish more food. They wanted to burp, then sleep, then wake up and eat again. They wanted to chew areca nuts wrapped in betel leaves and enjoy the company of their wives on swings. No war, no fighting, just conversations over food. Ravana noticed the lethargy in his men, their reluctance to fight. They were not afraid. They were not drunk. They were just too happy to go to war. Furious, he ordered the kitchens to be closed. ‘Starve the soldiers. Hungry men are angry men. In anger they will kill the monkeys. The only food they can eat is monkey flesh.
”
”
Devdutt Pattanaik (Sita: An Illustrated Retelling of the Ramayana)
“
James’s general position on the difference between the sexes, which was that woman is “by nature inferior to man. She is man’s inferior in passion, his inferior in intellect, and his inferior in physical strength”; she is, very properly, her husband’s “patient and unrepining drudge, his beast of burden, his toilsome ox, his dejected ass, his cook, his tailor, his own cheerful nurse and the sleepless guardian of his children.” But their inferiority, James thought, is precisely what makes women attractive to men, so that any “great development of passion or intellect in woman is sure to prejudice” male attention. “Would any man fancy a woman after the pattern of Daniel Webster?”33 He consequently opposed serious education for women, a doctrine that had disastrous consequences in the case of his youngest child and only daughter, Alice.
”
”
Louis Menand (The Metaphysical Club: A Story of Ideas in America)
“
This book is a story of encounters between Reef peoples and places, ideas, and environments, over more than two centuries, beginning with James Cook’s bewildered voyage through a coral maze and ending with the searing mission of reef scientist John “Charlie” Veron to goad us to act over the impending death of the Reef.
”
”
Iain McCalman (The Reef: A Passionate History: The Great Barrier Reef from Captain Cook to Climate Change)
“
It’s not an accident that the best cooking in Tuscany is found at home. It’s the place where Tuscans’ passionate love for food meets their passionate love for family and friends.
”
”
Pino Luongo (A Tuscan in the Kitchen: Recipes and Tales from My Home)
“
Any vision that doesn’t demand more of you than you have to give it is just an idea that you cooked up on a stove that doesn’t work.
”
”
Craig D. Lounsbrough
“
My whole damn life is my passion project.
”
”
Alicia Cook (Stuff I've Been Feeling Lately)
“
Maui Luau Wok Sauce Serves: 4 ⅓ cup unsweetened, shredded coconut ½ cup water 1½ cups pineapple chunks 1 teaspoon Bragg Liquid Aminos or low-sodium soy sauce 1 scallion, sliced (2 tablespoons) 2 cloves garlic ½ teaspoon minced ginger 3 unsulfured dried apricots, soaked in ¼ cup water for 30 minutes ½ teaspoon no-salt seasoning blend such as Mrs. Dash 1 tablespoon Passion Fruit Vinegar* or rice vinegar Place all ingredients in a blender and blend until smooth. To use as a cooking sauce for your favorite vegetables, heat ¼ cup water in a large nonstick wok or skillet, add your choice of vegetables, cover, and cook until crisp-tender, about 4 to 8 minutes, depending on the vegetable, stirring occasionally and adding additional water as needed. Uncover, add desired amount of Maui Luau Wok Sauce, and continue cooking until mixture is heated through. PER SERVING: CALORIES 89; PROTEIN 1g; CARBOHYDRATE 12g; TOTAL FAT 5g; SATURATED FAT 4.3g; SODIUM 61mg; FIBER 1.6g; BETA-CAROTENE 96mcg; VITAMIN C 12mg; CALCIUM 21mg; IRON 0.6mg; FOLATE 3mcg; MAGNESIUM 17mg; ZINC 0.3mg; SELENIUM 1.7mcg
”
”
Joel Fuhrman (The End of Heart Disease: The Eat to Live Plan to Prevent and Reverse Heart Disease (Eat for Life))
“
Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.
”
”
Jacques Pépin (The Apprentice: My Life in the Kitchen)
“
I wasn’t just working on technique, I was working on my identity as a cook. I hadn’t fallen back on food as a safety net because I believed it to be the only skill I had ever really learned; it was becoming my absolute passion. I understood then, in perfect clarity, what drove my father to do what he did all those years, even at the expense of his family. But while feeding people was a driving force, it wasn’t in spite of my family, it was for them. And for the first time in so very long, it was something for me, too.
”
”
Erin French (Finding Freedom: A Cook's Story; Remaking a Life from Scratch)
“
It took me many years to appreciate that our annual ravioli-making family tradition was an art form. Like sculptures, music, and graphic design, preparing food is immersed in talent, technique, and a passion to create.
”
”
Laura Ballerini (The Green Velvet Chair: Heartfelt stories of art and design in everyday life)
“
My passion for cooking meals for loved ones originated when I was growing up. Because our family didn't have much materially, my siblings and I didn't get excited about gifts and Christmas and birthdays--but we were exuberant in anticipation of the food! I remember my mother preparing and cooking food for days before Christmas. You could smell the aromas wafting throughout the house, and if you were lucky, she would allow you to lick the spoon and taste a little bit beforehand. As a result, my wife and I now delight in showing the same love my mother put into the preparation of special meals into the celebrations we enjoy.
From all those years of watching my mother prepare food for the family, and from my own limited experience in the kitchen, I've realized an important lesson: quality takes time. While most people tend to agree with me, no one particularly enjoys waiting patiently for the turkey to come out of the oven or for the pie crust to be made from scratch. We want the quality, but we don't want to wait for it.
As I look around, it doesn't take much to see that this current generation is accustomed to fast foods, instant information, and new friendships at the click of a button. Because of such immediate results, we've ignored the diminishing quality of those things we recieve instantly and our subsequent lack of appreciation for them. Our desire for instant gratification has ushered us to the point that we sacrifice excellent quality because of the difficulty and time it takes to produce it.
”
”
T.D. Jakes (Crushing: God Turns Pressure into Power)
“
Have you ever watched a group of boys together? Look at them. They punch one another. They push. There’s a lot of aggression, even if it looks like friendly aggression. It’s really odd, but it explains a lot about how males are. And about the world, I suppose. About wars and ecological irresponsibility and bad behaviour generally.
”
”
Alexander McCall Smith (Cook For Me (The Perfect Passion Company, #1))
“
But that was then and this was now, when it seemed that people were different. They put up with less; they were more impatient than earlier generations. Why? Because now we were used to getting what we wanted – and getting it quickly, whether it was something ordered online, or happiness itself .
”
”
Alexander McCall Smith (Cook For Me (The Perfect Passion Company, #1))
“
What would have happened if Julia—who once dreamed of becoming a novelist and, as a child, possessed, as she put it, “zero interest in the stove”—had returned home to California after that fateful bite of perfectly cooked fish? We can’t know for sure, but clearly in Julia’s romance with French food, that first bite of sole was just the first kiss. “Really, the more I cook, the more I like to cook,” she later told her sister-in-law. “To think it has taken me forty years to find my true passion (cat and husband excepted).
”
”
Angela Duckworth (Grit: The Power of Passion and Perseverance)
“
What would have happened if Julia—who once dreamed of becoming a novelist and, as a child, possessed, as she put it, “zero interest in the stove”—had returned home to California after that fateful bite of perfectly cooked fish? We can’t know for sure, but clearly in Julia’s romance with French food, that first bite of sole was just the first kiss. “Really, the more I cook, the more I like to cook,” she later told her sister-in-law. “To think it has taken me forty years to find my true passion (cat and husband excepted).” So, while we might envy those who love what they do for a living, we shouldn’t assume that they started from a different place than the rest of us. Chances are, they took quite some time figuring out exactly what they wanted to do with their lives. Commencement speakers may say about their vocation, “I can’t imagine doing anything else,” but, in fact, there was a time earlier in life when they could.
”
”
Angela Duckworth (Grit: The Power of Passion and Perseverance)
“
Don’t listen to all the negative, critical questions, whether inside your own head or from others, because NO ONE knows what you can do.
”
”
Jane Cook (What's Stopping You?: Face Your Fears, Ignite Your Passion, and Activate Your Dreams)
“
As much as I loved my family, I was entirely dependent on them, against my will. I wanted to live on my own—make decisions without asking for permission from my family. Cook my own dinner. Pay for my own shit. Create a life of my own. And at the end of the day, I wanted to live a life I was proud of. And I wouldn’t achieve it until I moved out. I needed to follow my passion.
”
”
N.M Patel
“
As much as I loved my family, I was entirely dependent on them,
against my will. I wanted to live on my own—make decisions without
asking for permission from my family. Cook my own dinner. Pay for my
own shit. Create a life of my own. And at the end of the day, I wanted to
live a life I was proud of. And I wouldn’t achieve it until I moved out. I
needed to follow my passion.
”
”
N.M. Patel
“
Reefs, [Charlie Vernon] points out, are nature's archives and historians. They are complex data banks that record evidence of environmental changes from millions of years ago up to the present.
”
”
Iain McCalman (The Reef: A Passionate History: The Great Barrier Reef from Captain Cook to Climate Change)