“
She's four minutes late, which doesn't seem like all that much when you think about it's a commercial break, the period within classes, the time it takes to cook a microwave meal. Four minutes is nothing.
”
”
Jennifer E. Smith (The Statistical Probability of Love at First Sight)
“
Some people when they see cheese, chocolate or cake they don't think of calories.
”
”
Amit Kalantri (Wealth of Words)
“
It is possible to become world-class, enter the top 5% of performers in the world, in almost any subject within 6-12 months, or even 6-12 weeks.
”
”
Timothy Ferriss (The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life)
“
They have courses teaching you foreign languages and ballroom dancing and etiquette and cooking. But there are no classes to learn how to be by yourself in a furnished room with chipped dishes, or how to be alone in general without any words of concern or familiar sounds.
”
”
Irmgard Keun (The Artificial Silk Girl)
“
Like last year I took Advance Foods class (which is like cooking for nerds) after lunch, and so I usually took a nap. Which was fine, because I'm not even thrilled about regular foods, so, you know, what do I need with like advanced digital HD wi-fi foods and whatnot? -Abby
”
”
Christopher Moore (You Suck (A Love Story, #2))
“
All the homeschooling parents I know meet on a regular basis with other families. They organize field trips, cooking classes, reading clubs and Scout troops. Their children tend to be happy, confident and socially engaged.
”
”
Quinn Cummings (The Year of Learning Dangerously: Adventures in Homeschooling)
“
When I ask the classes I teach, “How many of you can cook a better hamburger than McDonald’s?” almost all the students raise their hands. I then ask, “So if most of you can cook a better hamburger, how come McDonald’s makes more money than you?” The
”
”
Robert T. Kiyosaki (Rich Dad Poor Dad: What The Rich Teach Their Kids About Money - That The Poor And Middle Class Do Not!)
“
When a couple came to class together, it meant something else entirely - food as a solution, a diversion, or, occasionally, a playground.
”
”
Erica Bauermeister (The School of Essential Ingredients)
“
i was really into communal living and we were all /
such free spirits, crossing the country we were /
nomads and artists and no one ever stopped / to think about how the one working class housemate / was whoring to support a gang of upper middle class / deadheads with trust fund safety nets and connecticut / childhoods, everyone was too busy processing their isms / to deal with non-issues like class....and it’s just so cool / how none of them have hang-ups about / sex work they’re all real / open-minded real / revolutionary you know / the legal definition of pimp is / one who lives off the earnings of / a prostitute, one or five or / eight and i’d love to stay and / eat some of the stir fry i’ve been cooking / for y’all but i’ve got to go fuck / this guy so we can all get stoned and / go for smoothies tomorrow, save me / some rice, ok?
”
”
Michelle Tea (The Beautiful: Collected Poems)
“
if I was gay, I’d… I’d be mesmerized by you. I’d listen to every word that fell out of your mouth like it was diamonds made of sound waves. I’d memorize the pattern of freckles on your back and spend months taking cooking classes just to find something you’d eat. You are kind, and you are funny, and you are brave, and any man who has you needs to see all that or he just isn’t worth the laces in your combat boots, you hear me
”
”
Amy Lane (Talker (Talker, #1))
“
Socialism lost its way largely when it became decoupled from the processes of democracy. My vision of a socially just society is one that is deeply democratic, that allows people’s voices to be heard, where people actually govern. C.L.R James sometimes used the slogan “every cook can govern” to speak to the concept that there should be no hierarchies of power between those who lead and their constituencies. This idea is related to Antonio Gramsci’s argument that the goal of the revolutionary party is for every member to be an intellectual. That is, everyone has the capacity, has the ability to articulate a vision of reality and to fight for the realization of their values and goals in society. Gramsci is pointing toward the development of a strategy that is deeply democratic, one where we don’t have elitist, vanguardist notions of what society should look like, but have humility and the patience to listen to and learn from working class and poor people, who really are at the center of what any society is.
”
”
Manning Marable
“
sigh as I take a sip of cooking wine, so named because it’s the wine I drink while I’m cooking.
”
”
Laurie Gelman (Class Mom)
“
But even the best lives need a vacation and, let’s face it, renting a house with your family at a ski resort is not a vacation. It’s basically moving your life from one location to another. Unless someone else is making the beds, doing the laundry, and cooking, it’s just the same old life with the added inconvenience of not knowing where anything is in the kitchen.
”
”
Laurie Gelman (Class Mom)
“
I am in this same river. I can't much help it. I admit it: I'm racist. The other night I saw a group (or maybe a pack?) or white teenagers standing in a vacant lot, clustered around a 4x4, and I crossed the street to avoid them; had they been black, I probably would have taken another street entirely. And I'm misogynistic. I admit that, too. I'm a shitty cook, and a worse house cleaner, probably in great measure because I've internalized the notion that these are woman's work. Of course, I never admit that's why I don't do them: I always say I just don't much enjoy those activities (which is true enough; and it's true enough also that many women don't enjoy them either), and in any case, I've got better things to do, like write books and teach classes where I feel morally superior to pimps. And naturally I value money over life. Why else would I own a computer with a hard drive put together in Thailand by women dying of job-induced cancer? Why else would I own shirts mad in a sweatshop in Bangladesh, and shoes put together in Mexico? The truth is that, although many of my best friends are people of color (as the cliche goes), and other of my best friends are women, I am part of this river: I benefit from the exploitation of others, and I do not much want to sacrifice this privilege. I am, after all, civilized, and have gained a taste for "comforts and elegancies" which can be gained only through the coercion of slavery. The truth is that like most others who benefit from this deep and broad river, I would probably rather die (and maybe even kill, or better, have someone kill for me) than trade places with the men, women, and children who made my computer, my shirt, my shoes.
”
”
Derrick Jensen (The Culture of Make Believe)
“
When our mother is seen only as the one-dimensional Mary of modern times, instead of the great dual force of life and death, She is relegated to the same second-class status of most women in the world. She is without desires of Her own, selfless and sexless except for Her womb. She is the cook, the mistress, bearer and caretaker of children and men. Men call upon Her and carry Her love and magic to form a formidable fortress, a team of cannons to protect them against their enemies. But for a long, long time the wars that women have been left to wage on behalf of men, on behalf of the human race, have started much sooner, in the home, in front of the hearth, in the womb. We do what we must to protect and provide for our young our families, our tribes
”
”
Ana Castillo (Goddess of the Americas / La Diosa de Las Americas: Writings on the Virgin of Guadalupe)
“
Cooking class? No. *This* is a culinary arts class. As in, this is about creativity, and heart, and science - an art form. And no artist begins a masterpiece without understanding their tools and their medium. Anyone can teach you how to cook; you can google that. If you want to learn how to make art, stay here" -Chef Ayden
”
”
Elizabeth Acevedo (With the Fire on High)
“
I'll tell you about Ryder. He's the star quarter back of our Division 1A state championship football team. Top student in our class, he doesn't even have to work for it. He plays the piano like some kind of freaking prodigy, and I wouldn't be surprised if he composed sonatas or something in his spare time.
Oh, and did I mention that he's gorgeous? Of course he is. Six foot four, two hundred ten pounds of swoon-worthy good looks. Spiky dark hair, chocolate brown eyes, and full-on dimples.
”
”
Kristi Cook (Magnolia (Magnolia Branch, #1))
“
cook for a day and eat for a week/month.” Check your community college or personal chef association to find a similar class in your area.
”
”
Betsy Talbot (Getting Rid Of It: Eliminate the Clutter in Your Life)
“
Sister Maria Martinez whom I believe I've mentioned before has been giving me cooking classes. Today I learned how to bake mean banana bread. The secret apparently is half a cup of dark rum.
”
”
Adele Griffin
“
We're not very different from one another, not different at all, in fact. We're all just people with the same needs, the same desires, the same feelings. It's a lie about us being different. It's something they cooked up so we'd be fighting one another instead of them, the ones who keep us down and make their fortunes off our labor, the same ones who send us off to war when they get to fighting among themselves over the spoils. You'll find that out someday. They'll be calling on you to go to war for them, you can be sure of that, because there's going to be lots more wars in the future. I got in one myself, as you know. I saw men getting killed and wounded and crippled, and I must have killed a lot of men myself, and I'm just sick every time I think of it. Why? Because we were fighting one another instead of those who'd sent us out there. Oh, they're clever, those capitalists. It's hard to beat them at their game. They've fooled us with words like patriotism and duty and honor, and they've got us divided up into classes and religions so that each one of us figures he's better than the other. But it'll all change, 'arry. Believe me, it will. People get smarter. The human brain has a potential for development. Someday it will grow big enough so that everybody will see and understand the truth, and then we won't act like a bunch of sheep, and then that wall that separates the two sides of our street will crumble.
”
”
Harry Bernstein (The Invisible Wall: A Love Story That Broke Barriers)
“
Brenda cared for our bacteria with a love and affection that some people don’t show their flesh-and-blood children. She would sneak in between classes to coo encouragingly at them, cheering on their growth.
”
”
Eileen Cook (Getting Revenge on Lauren Wood)
“
In an age when most black women belonged to the ‘servant class’ – sweeping the yard, making the beds, cooking etc. – Bessie, orphaned at five, asked the Irish lady who took her into her home in Boston when she lost both her parents if she’d buy her a motorcycle.
And with the simple advice, “Just don’t get hurt” and even though “nice girls didn’t go around riding motorcycles” her adoptive mother bought her a 1927 Indian.
”
”
Karl Wiggins (Wrong Planet - Searching for your Tribe)
“
I did not then understand that we—the women of that academic community—as in so many middle-class communities of the period—were expected to fill both the part of the Victorian Lady of Leisure, the Angel in the House, and also of the Victorian cook, scullery maid, laundress, governess, and nurse. I only sensed that there were false distractions sucking at me, and I wanted desperately to strip my life down to what was essential. June
”
”
Adrienne Rich (Of Woman Born: Motherhood as Experience and Institution)
“
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)
“
Single parenting isn’t just being the only one to take care of your kid. It’s not about being able to “tap out” for a break or tag team bath- and bedtime; those were the least of the difficulties I faced. I had a crushing amount of responsibility. I took out the trash. I brought in the groceries I had gone to the store to select and buy. I cooked. I cleaned. I changed out the toilet paper. I made the bed. I dusted. I checked the oil in the car. I drove Mia to the doctor, to her dad's house. I drove her to ballet class if I could find one that offered scholarships and then drove her back home again. I watched every twirl, every jump, and every trip down the slide. It was me who pushed her on the swing, put her to sleep at night, kissed her when she fell. When I sat down, I worried. With the stress gnawing at my stomach, worrying. I worried that my paycheck might not cover bills that month. I worried about Christmas, still four months away. I worried that Mia's cough might become a sinus infection that would keep her out of day care... . I worried that I would have to reschedule work or miss it altogether.
”
”
Stephanie Land (Maid: Hard Work, Low Pay, and a Mother's Will to Survive)
“
Hopefully by next week the classes will have paid off and I'll be cooking gourmet."
"Gourmet? From your cooking?" He pushed aside his computer, grabbed a paper plate, and started scoop0ing rice. "You shouldn't be able say those things in the same sentence.
”
”
Kristin Miller (So I Married a Werewolf (Seattle Wolf Pack, #3))
“
Jim watched them eat, his eyes fixed on every morsel that entered their mouth. When the oldest of the four soldiers had finished he scraped some burnt rice and fish scales from the side of the cooking pot. A first-class private of some forty years, with slow, careful hands, he beckoned Jim forward and handed him his mess tin. As they smoked their cigarettes the Japanese smiled to themselves, watching Jim devour the shreds of fatty rice. It was his first hot food since he had left he hospital, and the heat and greasy flavour stung his gums. Tears swam in his eyes. The Japanese soldier who had taken pity on Jim, recognising that this small boy was starving, began to laugh good-naturedly, and pulled the rubber plug from his metal water-bottle. Jim drank the clear, chlorine-flavoured liquid, so unlike the stagnant water in the taps of the Columbia Road. He choked, carefully swallowed his vomit, and tittered into his hands, grinning at the Japanese. Soon they were all laughing together, sitting back in the deep grass beside the drained swimming-pool.
”
”
J.G. Ballard (Empire of the Sun)
“
For supper Jill cooks a filet of sole, lemony, light, simmered in sunshine, skin flaky brown; Nelson gets a hamburger with wheatgerm sprinkled on it to remind him of a Nutburger. Wheatgerm, zucchini, water chestnuts, celery salt, Familia: these are some of the exotic items Jill's shopping brings into the house. Her cooking tastes to him of things he never had: candlelight, saltwater, health fads, wealth, class.
”
”
John Updike (Rabbit Redux (Rabbit Angstrom, #2))
“
Why can’t you just get over it? It’s all in the past.’
These two statements often run together. Apparently, history is not
there to be learned from, rather it’s a large boulder to be gotten over.
It’s fascinating, because in the hundreds of workshops I’ve taught on
Shakespeare no one has ever told me to get over his writing because
it’s, you know, from the, erm, past. I’m still waiting for people to get
over Plato, or Da Vinci or Bertrand Russell, or indeed the entirety of
recorded history, but it seems they just won’t. It is especially odd in a
nation where much of the population is apparently proud of Britain’s
empire that critics of one of its most obvious legacies should be asked
to get over it, the very same thing from the past that they are proud of.
But anyway, let’s imagine for a second that humanity did indeed ‘get
over’ - which in this case means forget - the past. Well, we’d have to
learn to walk and talk and cook and hunt and plant crops all over again,
we’d have to undo all of human invention and start from . . . when?
What period exactly is it we are allowed to start our memory from?
Those that tell us to get over the past never seem to specify, but I’m
eager to learn. In reality, of course, they just don’t want to have any
conversations that they find uncomfortable.
”
”
Akala (Natives: Race and Class in the Ruins of Empire)
“
I enjoyed the side bars with fun facts and notable sources for where to get more help. Merrin’s such a fun writer; I’d love to see her invite kids into her kitchen for cooking classes. She’d be perfect in the classroom and would entice children to try new foods. It’s the adults that might need fooling.
”
”
Cindy Gay
“
The idea is that readers don't come blank to books. Consciously and not, we bring all the biases that come with our nationality, gender, race, class, age. They you layer onto that the status of our health, employment, relationships, not to mention our particular relationship to each book--who gave it to us, where we read it, what books we've already read--and as my professor put it, 'That massive array of spices has as much to do with the flavor of the soup as whatever the cook intended
”
”
Kelly Corrigan (Glitter and Glue)
“
The next two weeks of class focused on cooking and I used my flour baby to make a pineapple upside-down cake. My baby was delicious.
”
”
Jenny Lawson (Furiously Happy: A Funny Book About Horrible Things)
“
Food was fuel for survival and socialist labor. Food was a weapon of class struggle.
”
”
Anya von Bremzen (Mastering the Art of Soviet Cooking: A Memoir of Food and Longing)
“
Cricket is suffering in an impatient, time-poor society, but it still straddles boundaries of class and culture.
”
”
Alastair Cook (The Autobiography)
“
Many of the women I met there (Yale) had come from the most privileged of circumstances, yet they often referred to themselves as "oppressed." I found it hard to take their "oppression" seriously, since I'd spent the first part of my life living among black women who cooked and kept house for the middle and upper class whites of Savannah. They never talked about being oppressed. What right, then, did the elite white women of Yale have to complain about their lot?
”
”
Clarence Thomas (My Grandfather's Son)
“
When I ask the classes I teach, “How many of you can cook a better hamburger than McDonald’s?” almost all the students raise their hands. I then ask, “So if most of you can cook a better hamburger, how come McDonald’s makes more money than you?
”
”
Robert T. Kiyosaki (Rich Dad Poor Dad)
“
Don't be disgusting.
Don't dare me. I majored in disgusting at Gulag Community College. Lucrezia Borgia taught cooking, and Madame Defarge taught knitting. Emperor Nero taught violin and also led the cheerleading squad. I skipped all my classes and failed with distinction.
”
”
Gregory Maguire
“
The bartender is Irish. Jumped a student visa about ten years ago but nothing for him to worry about. The cook, though, is Mexican. Some poor bastard at ten dollars an hour—and probably has to wash the dishes, too. La Migra take notice of his immigration status—they catch sight of his bowl cut on the way home to Queens and he’ll have a problem. He looks different than the Irish and the Canadians—and he’s got Lou Dobbs calling specifically for his head every night on the radio. (You notice, by the way, that you never hear Dobbs wringing his hands over our border to the North. Maybe the “white” in Great White North makes that particular “alien superhighway” more palatable.) The cook at the Irish bar, meanwhile, has the added difficulty of predators waiting by the subway exit for him (and any other Mexican cooks or dishwashers) when he comes home on Friday payday. He’s invariably cashed his check at a check-cashing store; he’s relatively small—and is unlikely to call the cops. The perfect victim. The guy serving my drinks, on the other hand, as most English-speaking illegal aliens, has been smartly gaming the system for years, a time-honored process everybody at the INS is fully familiar with: a couple of continuing education classes now and again (while working off the books) to get those student visas. Extensions. A work visa. A “farm” visa. Weekend across the border and repeat. Articulate, well-connected friends—the type of guys who own, for instance, lots of Irish bars—who can write letters of support lauding your invaluable and “specialized” skills, unavailable from homegrown bartenders. And nobody’s looking anyway. But I digress…
”
”
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
“
ACEs instead of obesity, exercise and nutrition would still have been an important part of that. It wasn’t our initial intention to treat our patients’ toxic stress with dodgeball and cooking classes, but we were pleasantly surprised to see how much the kids improved when we added healthy diet and exercise incentives to therapy. I sat down to check in with the moms and grandmas each week, and they reported that when they changed their children’s diet and their levels of exercise went up, the kids slept better and felt healthier, and in many cases, their behavioral issues
”
”
Nadine Burke Harris (The Deepest Well: Healing the Long-Term Effects of Childhood Trauma and Adversity)
“
But in the end we found it impossible to ignore the impassioned pleas of the Lost City of White Male Privilege, a controversial municipality whose very existence is often denied by many (mostly privileged white males). Others state categorically that the walls of the locale have been irreparably breached by hip-hop and Roberto Bolaño’s prose. That the popularity of the spicy tuna roll and a black American president were to white male domination what the smallpox blankets were to Native American existence. Those inclined to believe in free will and the free market argue that the Lost City of White Male Privilege was responsible for its own demise, that the constant stream of contradictory religious and secular edicts from on high confused the highly impressionable white male. Reduced him to a state of such severe social and psychic anxiety that he stopped fucking. Stopped voting. Stopped reading. And, most important, stopped thinking that he was the end-all, be-all, or at least knew enough to pretend not to be so in public. But in any case, it became impossible to walk the streets of the Lost City of White Male Privilege, feeding your ego by reciting mythological truisms like “We built this country!” when all around you brown men were constantly hammering and nailing, cooking world-class French meals, and repairing your cars. You couldn’t shout “America, love it or leave it!” when deep down inside you longed to live in Toronto.
”
”
Paul Beatty (The Sellout)
“
Maybe that’s too big of a question. Let’s back up. May Ling has been with you for fourteen months now? What have you done, in the time she’s
been with you, to connect her to her Chinese culture?” “Well.” Another pause, a very long one this time. Mr. Richardson willed Mrs. McCullough to say something, anything. “Pearl of the Orient is one of our very favorite restaurants. We try to take her there once a month. I think it’s good for her to hear some Chinese, to get it into her ears. To grow up feeling this is natural. And of course I’m sure she’ll love the food once she’s older.” Yawning silence in the courtroom. Mrs. McCullough felt the need to fill it. “Perhaps we could take a Chinese cooking class at the rec center and learn together. When she’s older.” Ed Lim said nothing, and Mrs. McCullough prattled nervously on. “We try to be very sensitive to these issues wherever we can.” Inspiration arrived. “Like for her first birthday, we wanted to get her a teddy bear. One she could keep as an heirloom. There was a brown bear, a polar bear, and a panda, and we thought about it and decided on the panda. We thought perhaps she’d feel more of a connection to it.
”
”
Celeste Ng (Little Fires Everywhere)
“
My mother started school when she was six and stopped the same term. She was unusual in the village, as she had a father and brothers who encouraged her to go to school. She was the only girl in a class of boys. She carried her bag of books proudly into school and claims she was brighter than the boys. But every day she would leave behind her girl cousins playing at home and she envied them. There seemed no point in going to school to just end up cooking, cleaning and bringing up children, so one day she sold her books for nine annas, spent the money on boiled sweets and never went back.
”
”
Malala Yousafzai (I Am Malala: The Girl Who Stood Up for Education and Was Shot by the Taliban)
“
White women—feminists included—have revealed a historical reluctance to acknowledge the struggles of household workers. They have rarely been involved in the Sisyphean task of ameliorating the conditions of domestic service. The convenient omission of household workers’ problems from the programs of “middle-class” feminists past and present has often turned out to be a veiled justification—at least on the part of the affluent women—of their own exploitative treatment of their maids.
In 1902 the author of an article entitled “A Nine-Hour Day for Domestic Servants” described a conversation with a feminist friend who had asked her to sign a petition urging employers to furnish seats for women clerks.
“The girls,” she said, “have to stand on their feet ten hours a day and it makes my heart ache to see their tired faces.”
“Mrs. Jones,” said I, “how many hours a day does your maid stand upon her feet?”
“Why, I don’t know,” she gasped, “five or six I suppose.”
“At what time does she rise?”
“At six.” “And at what hour does she finish at night?”
“Oh, about eight, I think, generally.”
“That makes fourteen hours …”
“… (S)he can often sit down at her work.”
“At what work? Washing? Ironing? Sweeping? Making beds? Cooking? Washing dishes? … Perhaps she sits for two hours at her meals and preparing vegetables, and four days in the week she has an hour in the afternoon. According to that, your maid is on her feet at least eleven hours a day with a score of stair-climbings included. It seems to me that her case is more pitiable than that of the store clerk.”
My caller rose with red cheeks and flashing eyes. “My maid always has Sunday after dinner,” she said.
“Yes, but the clerk has all day Sunday. Please don’t go until I have signed that petition. No one would be more thankful than I to see the clerks have a chance to sit …
”
”
Angela Y. Davis (Women, Race & Class)
“
People who know fresh cod - from the great restaurants of France, to British working-class fish shops, to the St. John's waterfront - all agree on three things: It should be cooked quickly and gently, it should be prepared simply, and, above all, it must be a thick piece. Only a large piece can be properly cooked.
”
”
Mark Kurlansky (Cod: A Biography of the Fish that Changed the World)
“
Familia: these are some of the exotic items Jill’s shopping brings into the house. Her cooking tastes to him of things he never had: candlelight, saltwater, health fads, wealth, class. Jill’s family had a servant, and it takes her some nights to understand that dirtied dishes do not clear and clean themselves by magic, but have to be carried and washed.
”
”
John Updike (Rabbit Redux (Rabbit Angstrom, #2))
“
Far from merely being a larger England, the United States had become something quite different: an incubator of lost or diluted British freedoms. As the Liberty Bell was originally cast in England but rang out in America, so those guarantees of the 'rights, liberties, and immunities of free and natural-born subjects' have found their truest expression across the Atlantic. 'That rifle on the wall of the labourer’s cottage or working class flat is the symbol of democracy,' wrote George Orwell in 1941. 'It is our job to see that it stays there.' In Britain and beyond, that rifle has long been taken away. England’s bell has fallen silent. Americans would do well to ensure that the crack in theirs grows no larger.
”
”
Charles C.W. Cooke
“
What in the world does the word ‘Lexus’ mean? It doesn’t mean anything. It’s a made-up word. An ad agency in New York came up with it at Toyota’s request. It sounds high class, expensive, and has a nice ring to it. What a strange world we live in. Some people plug away at building railroad stations, while others make tons of money cooking up sophisticated-sounding words.
”
”
Haruki Murakami (Colorless Tsukuru Tazaki and His Years of Pilgrimage)
“
I’m over here in my unit, isolated and alone, eating my terrible tasting food, and I have to look over at that. That looks like the most fun I’ve ever seen in my entire life, and it’s B.S. - excuse my language. I’m just saying that I wash and dry; I’m like a single mother. Look, we all know home-ec is a joke—no offense—it’s just that everyone takes this class to get an A, and it’s bullshit—and I’m sorry. I’m not putting down your profession, but it’s just the way I feel. I don’t want to sit here, all by myself, cooking this shitty food—no offense—and I just think that I don’t need to cook tiramisu. When am I gonna need to cook tiramisu? Am I going to be a chef? No. There’s three weeks left of school, give me a fuckin’ break! I’m sorry for cursing.
”
”
Seth
“
There are a few classes every male has to take, and then there are some they can choose. Cooking and childcare, for example, are mandatory. A husband must know how to make a good meal for his wife and, with any luck, his children. A class about pairing beverages with food, however, is optional. The males train in both schools until they’re about twenty, then they take their final exams and earn their grades.” She
”
”
Victoria Aveline (Choosing Theo (Clecanian, #1))
“
Against bad diet.-- Phooey on the meals people cook these days, in restaurants as well as everywhere society's well-to-do class resides! Even when scholars of the highest reputation come together, they load their table according to the same custom as the banker loads his: following the principle of "much too much" and "ever such variety"-- from which it follows that the dishes are prepared with an eye to their effect instead of their efficacy, and stimulating drinks have to assist in driving out the heaviness from both stomach and brain. Phooey, what widespread dissoluteness and over-excitability as the inevitable consequence! Phooey, what dreams these people must have! Phooey, what arts and which books will be the desert of such dinners! And no matter what they do: pepper or contradiction or world-weariness will rule their actions!
”
”
Friedrich Nietzsche (Daybreak: Thoughts on the Prejudices of Morality)
“
Though Black women enjoyed few of the dubious benefits of the ideology of womanhood, it is sometimes assumed that the typical female slave was a houseservant—either a cook, maid, or mammy for the children in the “big house.” Uncle Tom and Sambo have always found faithful companions in Aunt Jemima and the Black Mammy—stereotypes which presume to capture the essence of the Black woman’s role during slavery. As is so often the case, the reality is actually the diametrical opposite of the myth. Like the majority of slave men, slave women, for the most part, were field workers. While a significant proportion of border-state slaves may have been houseservants, slaves in the Deep South—the real home of the slaveocracy—were predominantly agricultural workers. Around the middle of the nineteenth century, seven out of eight slaves, men and women alike, were field workers.
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Angela Y. Davis (Women, Race & Class)
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Taunja Bennett kissed her mother good-bye and said she was off to meet a boyfriend. She disappeared from sight in the direction of a bus stop, her Walkman plugged into her ears. Lately the twenty-three-year-old high school dropout had been listening over and over to “Back to Life” by Soul II Soul. She carried a small black purse. Taunja was mildly retarded from oxygen deprivation at birth. She’d been a difficult child. In a cooking class at Cleveland High School, she assaulted a classmate in a quarrel over a piece of cake. Addicted to alcohol and drugs, she was committed to a state hospital for six months. At twenty-one, she frequented northeast Portland bars like the Woodshed, the Copper Penny and Thatcher’s. She hustled drinks, shot pool and got into trouble with men. She was petite and pretty—five-five, with glistening dark brown hair, liquid brown eyes, a trim figure,
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Jack Olsen ("I": The Creation of a Serial Killer)
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While the universality of the creative process has been noticed, it has not been noticed universally. Not enough people recognize the preverbal, pre-mathematical elements of the creative process. Not enough recognize the cross-disciplinary nature of intuitive tools for thinking. Such a myopic view of cognition is shared not only by philosophers and psychologists but, in consequence, by educators, too. Just look at how the curriculum, at every educational level from kindergarten to graduate school, is divided into disciplines defined by products rather than processes. From the outset, students are given separate classes in literature, in mathematics, in science, in history, in music, in art, as if each of these disciplines were distinct and exclusive. Despite the current lip service paid to “integrating the curriculum,” truly interdisciplinary courses are rare, and transdisciplinary curricula that span the breadth of human knowledge are almost unknown. Moreover, at the level of creative process, where it really counts, the intuitive tools for thinking that tie one discipline to another are entirely ignored. Mathematicians are supposed to think only “in mathematics,” writers only “in words,” musicians only “in notes,” and so forth. Our schools and universities insist on cooking with only half the necessary ingredients. By half-understanding the nature of thinking, teachers only half-understand how to teach, and students only half-understand how to learn.
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Robert Root-Bernstein (Sparks of Genius: The 13 Thinking Tools of the World's Most Creative People)
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The purpose of all words is to illustrate the meaning of an object. When they are heard, they should enable the hearer to understand this meaning, and this according to the four categories of substance, of activity, of quality and of relationship. For example cow and horse belong to the category of substance. He cooks or he prays belongs to the category of activity. White and black belong to the category of quality. Having money or possessing cows belongs to the category of relationship. Now there is no class of substance to which the Brahman belongs, no common genus. It cannot therefore be denoted by words which, like “being” in the ordinary sense, signify a category of things. Nor can it be denoted by quality, for it is without qualities; nor yet by activity because it is without activity—“at rest, without parts or activity,” according to the Scriptures. Neither can it be denoted by relationship, for it is “without a second” and is not the object of anything but its own self. Therefore it cannot be defined by word or idea; as the Scripture says, it is the One “before whom words recoil.” Shankara
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Aldous Huxley (The Perennial Philosophy: An Interpretation of the Great Mystics, East and West)
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Aidan shook his head."Don't skip it(SAT prep class). Just go on about your business, as if nothing is amiss. We've got three more days to discuss the details of the plan. You can spare an hour for your class...Besides"-his mouth curved into a beautiful smile- "according to your friends' animated conversation over there, someone they're calling 'Dr. Hottie' is the instructer...You wouldn't want to miss out"
I looked over his shoulder to where Sophie, Marissa, and Cece were gathered, chattering animatedly, just as he said. Forget mortal danger; there was Dr. Hottie to discuss.
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Kristi Cook (Haven (Winterhaven, #1))
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We have come to this strange cultural moment where food is both tool and weapon. I am grateful for it. My enter life I knew, and many others knew, that our daily bread was itself a kind of scripture of our origins, a taste track of our lives. It is a lie that food is just fuel. It has always had layers of meaning, and humans for the most part despise meaningless food. In America, and especially the American South, 'race' endures alongside the sociopolitics of food; it is not a stretch to say that that race is both on and at the Southern table. But if it is on the table alone we have learned nothing; we continue to reduce each other to stereotypical essences.
It is not enough to be white at the table. It is not enough to be black at the table. It is not enough to be 'just human' at the table. Complexity must come with us - in fact it will invite itself to the feast whether we like it or not. We can choose to acknowledge the presence of history, economics, class, cultural forces, and the idea of race in shaping our experience, or we can languish in circuitous arguments over what it all means and get nowhere. I present my journey to you as a means out of the whirlwind, an attempt to tell as much truth as time will allow.
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Michael W. Twitty (The Cooking Gene: A Journey Through African American Culinary History in the Old South)
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We invariably come back to testing as a means of understanding drug use, even though assuming these tests lead to truth puts one on shaky ground. You simply can't prove something to be true or false if the means of confirmation are easily questioned. Consider how the National Survey on Drug Use and Health concludes every four years how many meth addicts there are in the United States. First, surveyors ask employers to give their employees a questionnaire on drug use. The survey asks employees whether they have done amphetamines (not specifically methamphetamines) in their lifetime, in the last year, and/or in the last six months. First, it seems unlikely that drug addicts will take this completely optional test; will answer truthfully if they do take it; and will even be at work in the first place--as opposed to home cooking meth. Further, since methamphetamine is just one of a broad class of stimulants in the amphetamine family, an answer of yes to the question about using one amphetamine can't be taken as an answer of yes to using another. And yet, for the study's purposes, anyone who says they've done any kind of amphetamine in the last six months is considered "addicted to amphetamines," and--in a way that is impossible to understand--a certain percentage of these responders is deemed addicted to crank.
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Nick Reding (Methland: The Death and Life of an American Small Town)
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Taggart slapped him on the shoulder, one of those American male gestures that let a man know he was both stupid and tolerated. “Maybe that’s why you couldn’t tell the difference between the chick who wanted to kill you and the ones who were in it for your cash. As for me, give me a badass chick every day of the week. You say you’re looking for a helpmate? Badass chick will not only cook your breakfast, she’ll take care of the assassins trying to kill you, give you the best blow job of your life, and scare off all the people you don’t want around. You can keep your delicate chicks. Give me a Russian mob princess. There’s a class of women who know how to treat a man right.
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Lexi Blake (Arranged (Masters and Mercenaries, #13.5))
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So great is the feeling of freedom that the food processor brings to its middle-class devotees—I include myself—we should be careful not to delude ourselves that it has really saved all labor. The medieval housewife making pancakes in Le Ménagier de Paris stood face to face with the people she was wearying, whereas our servants have mainly been removed from view. We do not see the hands in the chicken factory that boned the breasts, never mind the chickens that gave their lives, nor the workers who labored to assemble the parts of our whizzy food processors. We only see a pile of ingredients and a machine ready to do our bidding. Alone in our kitchens, we feel entirely emancipated.
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Bee Wilson (Consider the Fork: A History of How We Cook and Eat)
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For the great masses of human beings who work and suffer and work until they die. For people who take in washing and work as cooks, who pick cotton and work at the hot dye vats of factories. His mission was for us, and the name of this man is Karl Marx. ‘Karl Marx was a wise man. He studied and worked and understood the world around him. He said that the world was divided into two classes, the poor and the rich. For every rich man there were a thousand poor people who worked for this rich man to make him richer. He did not divide the world into Negroes or white people or Chinese—to Karl Marx it seemed that being one of the millions of poor people or one of the few rich was more important to a man than the color of his skin.
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Carson McCullers (THE HEART IS A LONELY HUNTER)
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No one ever warns you about the complicated and political decisions regarding lessons and classes and sports you’ll have to make when you become a parent. When I was in eighth grade everyone in Home Economics had to care for flour-sack babies for two weeks to teach us about parenting and no one ever mentioned enrolling your flour baby in sports. Basically, everyone got a sealed paper sack of flour that puffed out flour dust whenever you moved it. You were forced to carry it around everywhere because I guess it was supposed to teach you that babies are fragile and also that they leave stains on all of your shirts. At the end of the two weeks your baby was weighed and if it lost too much weight that meant you were too haphazard with it and were not ready to be a parent. It was a fairly unrealistic child-rearing lesson. Basically all we learned about babies in that class was that you could use superglue to seal your baby’s head after you dropped it. And that eighth-grade boys will play keep-away with your baby if they see it so it’s really safer in the trunk of your car. And that you should just wrap your baby up in plastic cling wrap so that its insides don’t explode when it’s rolling around in the trunk on your way home. And also that if you don’t properly store your baby in the freezer your baby will get weevils and then you have to throw your baby in the garbage instead of later making it into a cake that you’ll be graded on. (The next two weeks of class focused on cooking and I used my flour baby to make a pineapple upside-down cake. My baby was delicious. These are the things you never realize are weird until you start writing them down.)
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Jenny Lawson (Furiously Happy: A Funny Book About Horrible Things)
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Cannery Row in Monterey in California is a poem, a stink, a grating noise, a quality of light, a tone, a habit, a nostalgia, a dream. Cannery Row is the gathered and scattered, tin and iron and rust and splintered wood, chipped pavement and weedy lots and junk heaps, sardine canneries of corrugated iron, honky-tonks, restaurants and whore-houses, and little crowded groceries, and laboratories and flop-houses. Its inhabitants are, as the man once said, "whores, pimps, gamblers, and sons of bitches," by which he meant Everybody. Had the man looked through another peep-hole he might have said: "Saints and angels and martyrs and holy men," and he would have meant the same thing.
In the morning when the sardine fleet has made a catch, the purse-seiners waddle heavily into the bay blowing their whistles. The deep-laden boats pull in against the coast where the canneries dip their tails into the bay. The figure is advisedly chosen, for if the canneries dipped their mouths into the bay the canned sardines which emerge from the other end would be metaphorically, at least, even more horrifying. Then cannery whistles scream and all over the town men and women scramble into their clothes and come running down to the Row to go to work. Then shining cars bring the upper classes down: superintendents, accountants, owners who disappear into offices. Then from the town pour Wops and Chinamen and Polaks, men and women in trousers and rubber coats and oilcloth aprons. They come running to clean and cut and pack and cook and can the fish. The whole street rumbles and groans and screams and rattles while the silver rivers of fish pour in out of the boats and the boats rise higher and higher in the water until they are empty. The canneries rumble and rattle and squeak until the last fish is cleaned and cut and cooked and canned and then the whistles scream again and the dripping, smelly, tired Wops and Chinamen and Polaks, men and women, straggle out and droop their ways up the hill into the town and Cannery Row becomes itself again-quiet and magical. Its normal life returns. The bums who retired in disgust under the black cypress-tree come out to sit on the rusty pipes in the vacant lot. The girls from Dora's emerge for a bit of sun if there is any. Doc strolls from the Western Biological Laboratory and crosses the street to Lee Chong's grocery for two quarts of beer. Henri the painter noses like an Airedale through the junk in the grass-grown lot for some pan or piece of wood or metal he needs for the boat he is building. Then the darkness edges in and the street light comes on in front of Dora's-- the lamp which makes perpetual moonlight in Cannery Row. Callers arrive at Western Biological to see Doc, and he crosses the street to Lee Chong's for five quarts of beer.
How can the poem and the stink and the grating noise-- the quality of light, the tone, the habit and the dream-- be set down alive? When you collect marine animals there are certain flat worms so delicate that they are almost impossible to capture whole, for they break and tatter under the touch. You must let them ooze and crawl of their own will on to a knife blade and then lift them gently into your bottle of sea water. And perhaps that might be the way to write this book-- to open the page and to let the stories crawl in by themselves.
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John Steinbeck
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BAYARD: How can you say that? Hitler is the creation of the capitalist class. VON BERG, in terrible mourning and anxiety: But they adore him! My own cook, my gardeners, the people who work in my forests, the chauffeur, the gamekeeper—they are Nazis! I saw it coming over them, the love for this creature—my housekeeper dreams of him in her bed, she’d serve my breakfast like a god had slept with her; in a dream slicing my toast! I saw this adoration in my own house! That, that is the dreadful fact. Controlling himself: I beg your pardon, but it disturbs me. I admire your faith; all faith to some degree is beautiful. And when I know that yours is based on something so untrue—it’s terribly disturbing. Quietly: In any case, I cannot glory in the facts; there is no reassurance there. They adore him, the salt of the earth. . . . Staring: Adore him.
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Arthur Miller (The Penguin Arthur Miller: Collected Plays)
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Ben is Ryder’s cousin--second cousin, to be specific--and one of his best friends, even though they couldn’t be any more different. Ben is sweet, thoughtful. Kind.
Whereas Ryder, well…I’ll tell you about Ryder. He’s the star quarterback of our Division 1A state-championship football team. Top student in our class, and he doesn’t even have to work at it. He plays the piano like some kind of freaking prodigy, and I wouldn’t be surprised if he composed sonatas or something in his spare time.
Oh, and did I mention that he’s gorgeous? Of course he is. Six foot four, two hundred ten pounds of swoon-worthy good looks. Spiky dark hair, chocolate brown eyes, and full-on dimples.
And his future? Right now half the SEC is courting him hard, and the other half is wishing they were. It’s a foregone conclusion that he’ll play for Ole Miss--Mississippi’s golden boy, kept right here at home.
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Kristi Cook (Magnolia (Magnolia Branch, #1))
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What’s the most frightening thing to a child? The pain of being the outsider, of looking ridiculous to others, of being teased or picked on in school. Every child burns with fear at the prospect. It’s a primal instinct: to belong. McDonald’s has surely figured this out—along with what specific colors appeal to small children, what textures, and what movies or TV shows are likely to attract them to the gray disks of meat. They feel no compunction harnessing the fears and unarticulated yearnings of small children, and nor shall I. “Ronald has cooties,” I say—every time he shows up on television or out the window of the car. “And you know,” I add, lowering my voice, “he smells bad, too. Kind of like … poo!” (I am, I should say, careful to use the word “alleged” each and every time I make such an assertion, mindful that my urgent whisperings to a two-year-old might be wrongfully construed as libelous.) “If you hug Ronald … can you get cooties?” asks my girl, a look of wide-eyed horror on her face. “Some say … yes,” I reply—not wanting to lie—just in case she should encounter the man at a child’s birthday party someday. It’s a lawyerly answer—but effective. “Some people talk about the smell, too… I’m not saying it rubs off on you or anything—if you get too close to him—but…” I let that hang in the air for a while. “Ewwww!!!” says my daughter. We sit in silence as she considers this, then she asks, “Is it true that if you eat a hamburger at McDonald’s it can make you a ree-tard? I laugh wholeheartedly at this one and give her a hug. I kiss her on the forehead reassuringly. “Ha. Ha. Ha. I don’t know where you get these ideas!” I may or may not have planted that little nugget a few weeks ago, allowing her little friend Tiffany at ballet class to “overhear” it as I pretended to talk on my cell phone.
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Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
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Hey!” a voice calls out behind us, and we turn to find Ryder standing beside the row of orange lockers outside Mr. Jepsen’s classroom. I have no idea why he’s out of class early, and I don’t care. “I just heard the announcement--congrats.”
“Thanks,” Morgan chirps. “This is epic, right? Both of us.”
Ryder nods, his gaze shifting from Morgan to me.
I duck my head, averting my eyes. This is worse than when I hated him, I realize. At least then, it wasn’t awkward. I could just ignore him and go about my business. Now I feel all queasy and mad and breathless and guilty. I need to get away from him. Fast.
Mercifully, Morgan glances down at her watch. “We gotta get going. There’s a meeting in the media center.”
“Right,” Ryder says. “But, uh…Jemma, could I talk to you for a second after school today? Before practice, maybe?”
My gaze snaps up to meet his. “I…um, I don’t think that’s a good idea.”
“I’ll be quick,” he says. “Actually, maybe I’ll come over to your house after dinner. That way I can say hi to Nan.”
“She’s…really not up to visitors.”
“Really?” He fixes me with a stare, one brow raised in disbelief. “’Cause your mom said just the opposite.”
Crap. Now what? I’m out of excuses. Besides, the last thing I want to do is pique Morgan’s curiosity. “Oh, fine. Whatever.”
“Great. See you then.” He turns and heads back into the classroom without a backward glance.
I have no clue what he wants to talk about. Things are already uncomfortable enough between us as it is. No use making it worse by discussing things that don’t need to be discussed. We made out, even though I hadn’t bothered to break up with Patrick first. It was a mistake--a big mistake. End of story.
The memory of that night hits me full force--his shirt was off; mine was close to it. My cheeks flare with sudden heat as I recall the feel of his fingertips skimming up my sides, moving beneath my bra as he kissed me like no one’s kissed me before. Ho-ly crap.
Stop.
“What was that about?” Morgan asks me as we continue on our way. “He was acting kinda weird, wasn’t he?”
“I didn’t notice,” I say with a shrug, going for nonchalance. “Anyway, we should hurry. We’re probably late already.”
“Maybe he wants you to ask him to escort you,” she teases, hurrying her step.
I match my pace to hers, needing to take two steps for every one of hers. “Yeah, right,” I say breathlessly.
“Hey, you never know.” She looks at me and winks. “Weirder things have happened.”
Oh, man. She has no idea.
”
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Kristi Cook (Magnolia (Magnolia Branch, #1))
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The biggest fear for homeschooled children is that they will be unable to relate to their peers, will not have friends, or that they will otherwise be unable to interact with people in a normal way. Consider this: How many of your daily interactions with people are solely with people of your own birth year? We’re not considering interactions with people who are a year or two older or a year or two younger, but specifically people who were born within a few months of your birthday. In society, it would be very odd to section people at work by their birth year and allow you to interact only with persons your same age. This artificial constraint would limit your understanding of people and society across a broader range of ages. In traditional schools, children are placed in grades artificially constrained by the child’s birth date and an arbitrary cut-off day on a school calendar. Every student is taught the same thing as everyone else of the same age primarily because it is a convenient way to manage a large number of students. Students are not grouped that way because there is any inherent special socialization that occurs when grouping children in such a manner. Sectioning off children into narrow bands of same-age peers does not make them better able to interact with society at large. In fact, sectioning off children in this way does just the opposite—it restricts their ability to practice interacting with a wide variety of people. So why do we worry about homeschooled children’s socialization? The erroneous assumption is that the child will be homeschooled and will be at home, schooling in the house, all day every day, with no interactions with other people. Unless a family is remotely located in a desolate place away from any form of civilization, social isolation is highly unlikely. Every homeschooling family I know involves their children in daily life—going to the grocery store or the bank, running errands, volunteering in the community, or participating in sports, arts, or community classes. Within the homeschooled community, sports, arts, drama, co-op classes, etc., are usually sectioned by elementary, pre-teen, and teen groupings. This allows students to interact with a wider range of children, and the interactions usually enhance a child’s ability to interact well with a wider age-range of students. Additionally, being out in the community provides many opportunities for children to interact with people of all ages. When homeschooling groups plan field trips, there are sometimes constraints on the age range, depending upon the destination, but many times the trip is open to children of all ages. As an example, when our group went on a field trip to the Federal Reserve Bank, all ages of children attended. The tour and information were of interest to all of the children in one way or another. After the tour, our group dined at a nearby food court. The parents sat together to chat and the children all sat with each other, with kids of all ages talking and having fun with each other. When interacting with society, exposure to a wider variety of people makes for better overall socialization. Many homeschooling groups also have park days, game days, or play days that allow all of the children in the homeschooled community to come together and play. Usually such social opportunities last for two, three, or four hours. Our group used to have Friday afternoon “Park Day.” After our morning studies, we would pack a picnic lunch, drive to the park, and spend the rest of the afternoon letting the kids run and play. Older kids would organize games and play with younger kids, which let them practice great leadership skills. The younger kids truly looked up to and enjoyed being included in games with the older kids.
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Sandra K. Cook (Overcome Your Fear of Homeschooling with Insider Information)
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Alice's Cutie Code TM Version 2.1 - Colour Expansion Pack
(aka Because this stuff won’t stop being confusing and my friends are mean edition)
From Red to Green, with all the colours in between (wait, okay, that rhymes, but green to red makes more sense. Dang.)
From Green to Red, with all the colours in between
Friend Sampling Group: Fennie, Casey, Logan, Aisha and Jocelyn
Green
Friends’ Reaction: Induces a minimum amount of warm and fuzzies. If you don’t say “aw”, you’re “dead inside”
My Reaction: Sort of agree with friends minus the “dead inside” but because that’s a really awful thing to say. Puppies are a good example. So is Walter Bishop.
Green-Yellow
Friends’ Reaction: A noticeable step up from Green warm and fuzzies. Transitioning from cute to slightly attractive. Acceptable crush material. “Kissing.”
My Reaction: A good dance song. Inspirational nature photos. Stuff that makes me laugh. Pairing: Madison and Allen from splash
Yellow
Friends’ Reaction: Something that makes you super happy but you don’t know why. “Really pretty, but not too pretty.” Acceptable dating material. People you’d want to “bang on sight.”
My Reaction: Love songs for sure! Cookies for some reason or a really good meal. Makes me feel like it’s possible to hold sunshine, I think. Character: Maxon from the selection series. Music: Carly Rae Jepsen
Yellow-Orange
Friends’ Reaction: (When asked for non-sexual examples, no one had an answer. From an objective perspective, *pushes up glasses* this is the breaking point. Answers definitely skew toward romantic or sexual after this.)
My Reaction: Something that really gets me in my feels. Also art – oil paintings of landscapes in particular. (What is with me and scenery? Maybe I should take an art class) Character: Dean Winchester. Model: Liu Wren.
Orange
Friends’ Reaction: “So pretty it makes you jealous. Or gay.”
“Definitely agree about the gay part. No homo, though. There’s just some really hot dudes out there.”(Feenie’s side-eye was so intense while the others were answering this part LOLOLOLOLOL.) A really good first date with someone you’d want to see again.
My Reaction: People I would consider very beautiful. A near-perfect season finale. I’ve also cried at this level, which was interesting.
o Possible tie-in to romantic feels? Not sure yet.
Orange-Red
Friends’ Reaction: “When lust and love collide.” “That Japanese saying ‘koi no yokan.’ It’s kind of like love at first sight but not really. You meet someone and you know you two have a future, like someday you’ll fall in love. Just not right now.” (<-- I like this answer best, yes.) “If I really, really like a girl and I’m interested in her as a person, guess. I’d be cool if she liked the same games as me so we could play together.”
My Reaction: Something that gives me chills or has that time-stopping factor. Lots of staring. An extremely well-decorated room. Singers who have really good voices and can hit and hold superb high notes, like Whitney Houston. Model: Jasmine Tooke. Paring: Abbie and Ichabod from Sleepy Hollow
o Romantic thoughts? Someday my prince (or princess, because who am I kidding?) will come?
Red (aka the most controversial code)
Friends’ Reaction: “Panty-dropping levels” (<-- wtf Casey???).
“Naked girls.” ”Ryan. And ripped dudes who like to cook topless.”
“K-pop and anime girls.” (<-- Dear. God. The whole table went silent after he said that. Jocelyn was SO UNCOMFORTABLE but tried to hide it OMG it was bad. Fennie literally tried to slap some sense into him.)
My Reaction: Uncontrollable staring. Urge to touch is strong, which I must fight because not everyone is cool with that. There may even be slack-jawed drooling involved. I think that’s what would happen. I’ve never seen or experienced anything that I would give Red to.
”
”
Claire Kann (Let's Talk About Love)
“
Early on it is clear that Addie has a rebellious streak, joining the library group and running away to Rockport Lodge. Is Addie right to disobey her parents? Where does she get her courage? 2. Addie’s mother refuses to see Celia’s death as anything but an accident, and Addie comments that “whenever I heard my mother’s version of what happened, I felt sick to my stomach.” Did Celia commit suicide? How might the guilt that Addie feels differ from the guilt her mother feels? 3. When Addie tries on pants for the first time, she feels emotionally as well as physically liberated, and confesses that she would like to go to college (page 108). How does the social significance of clothing and hairstyle differ for Addie, Gussie, and Filomena in the book? 4. Diamant fills her narrative with a number of historical events and figures, from the psychological effects of World War I and the pandemic outbreak of influenza in 1918 to child labor laws to the cultural impact of Betty Friedan. How do real-life people and events affect how we read Addie’s fictional story? 5. Gussie is one of the most forward-thinking characters in the novel; however, despite her law degree she has trouble finding a job as an attorney because “no one would hire a lady lawyer.” What other limitations do Addie and her friends face in the workforce? What limitations do women and minorities face today? 6. After distancing herself from Ernie when he suffers a nervous episode brought on by combat stress, Addie sees a community of war veterans come forward to assist him (page 155). What does the remorse that Addie later feels suggest about the challenges American soldiers face as they reintegrate into society? Do you think soldiers today face similar challenges? 7. Addie notices that the Rockport locals seem related to one another, and the cook Mrs. Morse confides in her sister that, although she is usually suspicious of immigrant boarders, “some of them are nicer than Americans.” How does tolerance of the immigrant population vary between city and town in the novel? For whom might Mrs. Morse reserve the term Americans? 8. Addie is initially drawn to Tessa Thorndike because she is a Boston Brahmin who isn’t afraid to poke fun at her own class on the women’s page of the newspaper. What strengths and weaknesses does Tessa’s character represent for educated women of the time? How does Addie’s description of Tessa bring her reliability into question? 9. Addie’s parents frequently admonish her for being ungrateful, but Addie feels she has earned her freedom to move into a boardinghouse when her parents move to Roxbury, in part because she contributed to the family income (page 185). How does the Baum family’s move to Roxbury show the ways Betty and Addie think differently from their parents about household roles? Why does their father take such offense at Herman Levine’s offer to house the family? 10. The last meaningful conversation between Addie and her mother turns out to be an apology her mother meant for Celia, and for a moment during her mother’s funeral Addie thinks, “She won’t be able to make me feel like there’s something wrong with me anymore.” Does Addie find any closure from her mother’s death? 11. Filomena draws a distinction between love and marriage when she spends time catching up with Addie before her wedding, but Addie disagrees with the assertion that “you only get one great love in a lifetime.” In what ways do the different romantic experiences of each woman inform the ideas each has about love? 12. Filomena and Addie share a deep friendship. Addie tells Ada that “sometimes friends grow apart. . . . But sometimes, it doesn’t matter how far apart you live or how little you talk—it’s still there.” What qualities do you think friends must share in order to have that kind of connection? Discuss your relationship with a best friend. Enhance
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Anita Diamant (The Boston Girl)
“
Say you live five miles from the grocery store. When you need food, you hop in your car, and fifteen minutes later you’re buying groceries. One day on your way to the grocery store you get stopped by a train. You’re delayed five additional minutes. The whole time you’re waiting for the train to pass, you’re irritated by the delay. You forget the fact that before cars were invented, a five-mile trip to the store could take a whole day. “Or how about the student who’s working on a research paper for a class assignment. Because of a slow internet connection, it takes him thirty more minutes to look up and download the necessary information for his paper. He’s peeved by the delay. He’s forgotten that before the Internet, he would’ve had to motor over to the library, look up books in an archaic card file system, find the books in the library stacks, then search through the books for his information. A process that could take hours. “But the quintessential example of this phenomenon is the microwave. Whereas in the past it might take twenty to thirty minutes to cook or heat food in a conventional oven, the same outcome can be derived with a microwave oven in less than two minutes. Yet we stand at the microwave tapping our toe impatiently waiting for those two minutes to conclude, frustrated by how long it’s taking. “Which is why I say today’s world suffers from a serious case of the Microwave Syndrome.
”
”
McMillian Moody (The Old Man and the Tea (Elmo Jenkins, #3))
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The three main mediaeval points of view regarding universals are designated by historians as realism, conceptualism, and nominalism. Essentially these same three doctrines reappear in twentieth-century surveys of the philosophy of mathematics under the new names logicism, intuitionism, and formalism.
Realism, as the word is used in connection with the mediaeval controversy over universals, is the Platonic doctrine that universals or abstract entities have being independently of the mind; the mind may discover them but cannot create them. Logicism, represented by Frege, Russell, Whitehead, Church, and Carnap, condones the use of bound variables to refer to abstract entities known and unknown, specifiable and unspecifiable, indiscriminately.
Conceptualism holds that there are universals but they are mind-made. Intuitionism, espoused in modern times in one form or another by Poincaré, Brouwer, Weyl, and others, countenances the use of bound variables to refer to abstract entities only when those entities are capable of being cooked up individually from ingredients specified in advance. As Fraenkel has put it, logicism holds that classes are discovered while intuitionism holds that they are invented—a fair statement indeed of the old opposition between realism and conceptualism. This opposition is no mere quibble; it makes an essential difference in the amount of classical mathematics to which one is willing to subscribe. Logicists, or realists, are able on their assumptions to get Cantor’s ascending orders of infinity; intuitionists are compelled to stop with the lowest order of infinity, and, as an indirect consequence, to abandon even some of the classical laws of real numbers. The modern controversy between logicism and intuitionism arose, in fact, from disagreements over infinity.
Formalism, associated with the name of Hilbert, echoes intuitionism in deploring the logicist’s unbridled recourse to universals. But formalism also finds intuitionism unsatisfactory. This could happen for either of two opposite reasons. The formalist might, like the logicist, object to the crippling of classical mathematics; or he might, like the nominalists of old, object to admitting abstract entities at all, even in the restrained sense of mind-made entities. The upshot is the same: the formalist keeps classical mathematics as a play of insignificant notations. This play of notations can still be of utility—whatever utility it has already shown itself to have as a crutch for physicists and technologists. But utility need not imply significance, in any literal linguistic sense. Nor need the marked success of mathematicians in spinning out theorems, and in finding objective bases for agreement with one another’s results, imply significance. For an adequate basis for agreement among mathematicians can be found simply in the rules which govern the manipulation of the notations—these syntactical rules being, unlike the notations themselves, quite significant and intelligible.
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Willard Van Orman Quine
“
Aristotle very famously said in his Politics I.V.8 that some people are born to be slaves. He meant that some people are not as capable of higher rational thought and therefore should do the work that frees the more talented and brilliant to pursue a life of honor and culture. Modern people bristle with outrage at such a statement, but while we do not today hold with the idea of literal slavery, the attitudes behind Aristotle’s statement are alive and well. Christian philosopher Lee Hardy and many others have argued that this “Greek attitude toward work and its place in human life was largely preserved in both the thought and practice of the Christian church” through the centuries, and still holds a great deal of influence today in our culture.43 What has come down to us is a set of pervasive ideas. One is that work is a necessary evil. The only good work, in this view, is work that helps make us money so that we can support our families and pay others to do menial work. Second, we believe that lower-status or lower-paying work is an assault on our dignity. One result of this belief is that many people take jobs that they are not suited for at all, choosing to aim for careers that do not fit their gifts but promise higher wages and prestige. Western societies are increasingly divided between the highly remunerated “knowledge classes” and the more poorly remunerated “service sector,” and most of us accept and perpetuate the value judgments that attach to these categories. Another result is that many people will choose to be unemployed rather than do work that they feel is beneath them, and most service and manual labor falls into this category. Often people who have made it into the knowledge classes show great disdain for the concierges, handymen, dry cleaners, cooks, gardeners, and others who hold service jobs.
”
”
Timothy J. Keller (Every Good Endeavour: Connecting Your Work to God's Plan for the World)
“
Great writers and my mom never used food as an object. Instead it was a medium, a catalyst to mend hearts, to break down barriers, to build relationships. Mom's cooking fed body and soul. She used to quip, "If the food is good, there's no need to talk about the weather." That was my mantra for years---food as meal and conversation, a total experience.
I leaned my forehead against the glass and thought again about Emma and the arrowroot. Mom had highlighted it in my sophomore English class. "Jane Fairfax knew it was given with a selfish heart. Emma didn't care about Jane, she just wanted to appear benevolent."
"That girl was stupid. She was poor and should've accepted the gift." The football team had hooted for their spokesman.
"That girl's name was Jane Fairfax, and motivation always matters." Mom's glare seared them.
I tried to remember the rest of the lesson, but couldn't. I think she assigned a paper, and the football team stopped chuckling.
Another memory flashed before my eyes. It was from that same spring; Mom was baking a cake to take to a neighbor who'd had a knee replacement.
"We don't have enough chocolate." I shut the cabinet door.
"We're making an orange cake, not chocolate."
"Chocolate is so much better."
"Then we're lucky it's not for you. Mrs. Conner is sad and she hurts and it's spring. The orange cake will not only show we care, it'll bring sunshine and spring to her dinner tonight. She needs that."
"It's just a cake."
"It's never just a cake, Lizzy."
I remembered the end of that lesson: I rolled my eyes----Mom loathed that----and received dish duty. But it turned out okay; the batter was excellent.
I shoved the movie reel of scenes from my head. They didn't fit in my world. Food was the object. Arrowroot was arrowroot. Cake was cake. And if it was made with artisan dark chocolate and vanilla harvested by unicorns, all the better. People would crave it, order it, and pay for it. Food wasn't a metaphor---it was the commodity---and to couch it in other terms was fatuous. The one who prepared it best won.
”
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Katherine Reay (Lizzy and Jane)
“
The unhappy priest was breathing hard; sincere horror at the foreseen dispersal of Church property was linked with regret at his having lost control of himself again, with fear of offending the Prince, whom he genuinely liked and whose blustering rages as well as disinterested kindness he knew well. So he sat down warily, glancing every now and again at Don Fabrizio, who had taken up a little brush and was cleaning the knobs of a telescope, apparently absorbed. A little later he got up and cleaned his hands thoroughly with a rag; his face was quite expressionless, his light eyes seemed intent only on finding any remaining stain of oil in the cuticles of his nails. Down below, around the villa, all was luminous and grandiose silence, emphasised rather than disturbed by the distant barking of Bendicò baiting the gardener’s dog at the far end of the lemon-grove, and by the dull rhythmic beat from the kitchen of a cook’s knife chopping meat for the approaching meal. The sun had absorbed the turbulence of men as well as the harshness of earth. The Prince moved towards the priest’s table, sat down and began drawing pointed little Bourbon lilies with a carefully sharpened pencil which the Jesuit had left behind in his anger. He looked serious but so serene that Father Pirrone no longer felt on tenterhooks. “We’re not blind, my dear Father, we’re just human beings. We live in a changing reality to which we try to adapt ourselves like seaweed bending under the pressure of water. Holy Church has been granted an explicit promise of immortality; we, as a social class, have not. Any palliative which may give us another hundred years of life is like eternity to us. We may worry about our children and perhaps our grandchildren; but beyond what we can hope to stroke with these hands of ours we have no obligations. I cannot worry myself about what will happen to any possible descendants in the year 1960. The Church, yes, She must worry for She is destined not to die. Solace is implicit in Her desperation. Don’t you think that if now or in the future She could save herself by sacrificing us She wouldn’t do so? Of course She would, and rightly.
”
”
Giuseppe Tomasi di Lampedusa (The Leopard)
“
The school is teeming with activity. The rooms are small and large, many are special-purpose rooms, like shops and labs, but most are furnished like rather shabby living or dining rooms in homes: lots of sofas, easy chairs, and tables. Lots of people sitting around talking, reading, and playing games. On an average rainy day—quite different from a beautiful suddenly snowy day, or a warm spring or fall day—most people are inside. But there will also be more than a few who are outside in the rain, and later will come in dripping and trying the patience of the few people inside who think the school should perhaps be a “dry zone.” There may be people in the photo lab developing or printing pictures they have taken. There may be a karate class, or just some people playing on mats in the dance room. Someone may be building a bookshelf or fashioning chain mail armor and discussing medieval history. There are almost certainly a few people, either together or separate, making music of one kind or another, and others listening to music of one kind or another. You will find adults in groups that include kids, or maybe just talking with one student. It would be most unusual if there were not people playing a computer game somewhere, or chess; a few people doing some of the school’s administrative work in the office—while others hang around just enjoying the atmosphere of an office where interesting people are always making things happen; there will be people engaged in role-playing games; other people may be rehearsing a play—it might be original, it might be a classic. They may intend production or just momentary amusement. People will be trading stickers and trading lunches. There will probably be people selling things. If you are lucky, someone will be selling cookies they baked at home and brought in to earn money. Sometimes groups of kids have cooked something to sell to raise money for an activity—perhaps they need to buy a new kiln, or want to go on a trip. An intense conversation will probably be in progress in the smoking area, and others in other places. A group in the kitchen may be cooking—maybe pizza or apple pie. Always, either in the art room or in any one of many other places, people will be drawing. In the art room they might also be sewing, or painting, and some are quite likely to be working with clay, either on the wheel or by hand. Always there are groups talking, and always there are people quietly reading here and there. One
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Russell L. Ackoff (Turning Learning Right Side Up: Putting Education Back on Track)
“
Am I mistaken to think that even back then, in the vivid present, the fullness of life stirred our emotions to an extraordinary extent? Has anywhere since so engrossed you in its ocean of details? The detail, the immensity of the detail, the force of the detail, the weight of the detail—the rich endlessness of detail surrounding you in your young life like the six feet of dirt that’ll be packed on your grave when you’re dead. Perhaps by definition a neighborhood is the place to which a child spontaneously gives undivided attention; that’s the unfiltered way meaning comes to children, just flowing off the surface of things. Nonetheless, fifty years later, I ask you: has the immersion ever again been so complete as it was in those streets, where every block, every backyard, every house, every floor of every house—the walls, ceilings, doors, and windows of every last friend’s family apartment—came to be so absolutely individualized? Were we ever again to be such keen recording instruments of the microscopic surface of things close at hand, of the minutest gradations of social position conveyed by linoleum and oilcloth, by yahrzeit candles and cooking smells, by Ronson table lighters and Venetian blinds? About one another, we knew who had what kind of lunch in the bag in his locker and who ordered what on his hot dog at Syd’s; we knew one another’s every physical attribute—who walked pigeon-toed and who had breasts, who smelled of hair oil and who oversalivated when he spoke; we knew who among us was belligerent and who was friendly, who was smart and who was dumb; we knew whose mother had the accent and whose father had the mustache, whose mother worked and whose father was dead; somehow we even dimly grasped how every family’s different set of circumstances set each family a distinctive difficult human problem. And, of course, there was the mandatory turbulence born of need, appetite, fantasy, longing, and the fear of disgrace. With only adolescent introspection to light the way, each of us, hopelessly pubescent, alone and in secret, attempted to regulate it—and in an era when chastity was still ascendant, a national cause to be embraced by the young like freedom and democracy. It’s astonishing that everything so immediately visible in our lives as classmates we still remember so precisely. The intensity of feeling that we have seeing one another today is also astonishing. But most astonishing is that we are nearing the age that our grandparents were when we first went off to be freshmen at the annex on February 1, 1946. What is astonishing is that we, who had no idea how anything was going to turn out, now know exactly what happened. That the results are in for the class of January 1950—the unanswerable questions answered, the future revealed—is that not astonishing? To have lived—and in this country, and in our time, and as who we were. Astonishing.
”
”
Philip Roth (American Pastoral (The American Trilogy, #1))
“
I awake with a start, shaking the cobwebs of sleep from my mind. It’s pitch-dark out, the wind howling. It takes a couple seconds to get my bearings, to realize I’m in my parents’ bed, Ryder beside me, on his side, facing me. Our hands are still joined, though our fingers are slack now.
“Hey, you,” he says sleepily. “That one was loud, huh?”
“What was?”
“Thunder. Rattled the windows pretty bad.”
“What time is it?”
“Middle of the night, I’d say.”
I could check my phone, but that would require sitting up and letting go of his hand. Right now, I don’t want to do that. I’m too comfortable. “Have you gotten any sleep at all?” I ask him, my mouth dry and cottony.
“I think I drifted off for a little bit. Till…you know…the thunder started up again.”
“Oh. Sorry.”
“It should calm down some when the eye moves through.”
“If there’s still an eye by the time it gets here. The center of circulation usually starts breaking up once it goes inland.” Yeah, all those hours watching the Weather Channel occasionally come in handy.
He gives my hand a gentle squeeze. “Wow, maybe you should consider studying meteorology. You know, if the whole film-school thing doesn’t work out for you.”
“I could double major,” I shoot back.
“I bet you could.”
“What are you going to study?” I ask, curious now. “I mean, besides football. You’ve got to major in something, don’t you?”
He doesn’t answer right away. I wonder what’s going through his head--why he’s hesitating.
“Astrophysics,” he says at last.
“Yeah, right.” I roll my eyes. “Fine, if you don’t want to tell me…”
“I’m serious. Astrophysics for undergrad. And then maybe…astronomy.”
“What, you mean in graduate school?”
He just nods.
“You’re serious? You’re going to major in something that tough? I mean, most football players major in something like phys ed or underwater basket weaving, don’t they?”
“Greg McElroy majored in business marketing,” he says with a shrug, ignoring my jab.
“Yeah, but…astrophysics? What’s the point, if you’re just going to play pro football after you graduate anyway?”
“Who says I want to play pro football?” he asks, releasing my hand.
“Are you kidding me?” I sit up, staring at him in disbelief. He’s the best quarterback in the state of Mississippi. I mean, football is what he does…It’s his life. Why wouldn’t he play pro ball?
He rolls over onto his back, staring at the ceiling, his arms folded behind his head. “Right, I’m just some dumb jock.”
“Oh, please. Everyone knows you’re the smartest kid in our class. You always have been. I’d give anything for it to come as easily to me as it does to you.”
He sits up abruptly, facing me. “You think it’s easy for me? I work my ass off. You have no idea what I’m working toward. Or what I’m up against,” he adds, shaking his head.
“Probably not,” I concede. “Anyway, if anyone can major in astrophysics and play SEC ball at the same time, you can. But you might want to lose the attitude.”
He drops his head into his hands. “I’m sorry, Jem. It’s just…everyone has all these expectations. My parents, the football coach--”
“You think I don’t get that? Trust me. I get it better than just about anyone.”
He lets out a sigh. “I guess our families have pretty much planned out our lives for us, haven’t they?”
“They think they have, that’s for sure,” I say.
”
”
Kristi Cook (Magnolia (Magnolia Branch, #1))
“
What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time.
This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food.
As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation.
Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before.
Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names.
This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase.
There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m.
The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources.
Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this.
The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina.
water. I am sure most will enjoy this book enormously; I certainly did.”
Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali.
thejakartaglobe/features/spiritual-journey-culinary-world-bali
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Vivienne Kruger
“
In progressive, middle-class circles these days, there's the overwhelming sense that procuring and cooking freshest, healthiest, most sustainably sourced food should be a top priority for any thinking person.
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Emily Matchar (Homeward Bound: Why Women are Embracing the New Domesticity)
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Sometimes it seems that for nineteenth-century Russian writers, food was what landscape (or maybe class?) was for the English. Or war for the Germans, love for the French - a subject encompassing the great themes of comedy, tragedy, ecstasy, and doom.
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Anya von Bremzen (Mastering the Art of Soviet Cooking: A Memoir of Food and Longing)
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A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
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Timothy Ferriss (Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers)
“
Are you serious? I mean, drugs or gambling or something. But cheese?"
"Gambling's legal, most places," Miller said. "And a chemistry class dropout can cook up just about any drug you like in his bathroom. No way to control supply."
"Real cheese comes from Earth, or Mars," Naomi addes. "And after they tack on shipping costs and the Coalition's fifty percent in taxes, it costs more than fuel pellets."
"We wound up with one hundred and thirty kilos of Vermont Cheddar in evidence lockup," Miller said. "Street value that would have probably bought someone their own ship (...).
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James S.A. Corey (Leviathan Wakes (The Expanse, #1))
“
Are you serious? I mean, drugs or gambling or something. But cheese?"
"Gambling's legal, most places," Miller said. "And a chemistry class dropout can cook up just about any drug you like in his bathroom. No way to control supply."
"Real cheese comes from Earth, or Mars," Naomi added. "And after they tack on shipping costs and the Coalition's fifty percent in taxes, it costs more than fuel pellets."
"We wound up with one hundred and thirty kilos of Vermont Cheddar in evidence lockup," Miller said. "Street value that would have probably bought someone their own ship (...).
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James S.A. Corey (Leviathan Wakes (The Expanse, #1))
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One day we strolled down the Philosopher's Path, which proved as enchanting as I had hoped in the fragrant pink bloom of spring. Since ancient times, the Japanese have heralded the arrival of the cherry blossoms because they symbolize the ephemeral beauty of life.
But it isn't just the three or four days of open flowers that stirs the senses. It is their arrival and departure. Looking at a bud about to burst open offers the pleasurable anticipation of rebirth, while the soft scattering of petals on the ground is often considered the most beautiful stage of all because it represents the death of the flowers.
Another day I took John to one of my tea kaiseki classes to watch the making of a traditional picnic to celebrate the arrival of the cherry blossoms. While he sat on a stool near my cooking station, Stephen and I cooked rice in water flavored with kelp, sake, and light soy, then packed it into a wooden mold shaped like a chrysanthemum. After tapping out the compact white flower, we decorated it with two salted cherry blossoms.
We wrapped chunks of salted Spanish mackerel in brined cherry leaves and steamed the packets until the fatty fish turned milky in parts. We also made cold seafood salad, pea custard, and chewy millet dumplings, which we grilled over a charcoal burner until brown and sticky enough to hold a coating of ivory Japanese poppy seeds.
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Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
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He was living in a spartan one-bedroom apartment in Somerville, but during my recruiting trips Sidley put me up at the luxe Charles Hotel adjacent to campus, where we slept on smooth high-quality sheets and Barack, rarely one to cook for himself, could load up on a hot breakfast before his morning classes. In the evenings, he parked himself in my room and did his schoolwork, giddily dressed in one of the hotel’s thick terry-cloth robes. At Christmastime that year, we flew to Honolulu. I’d never been to Hawaii before but was pretty certain I’d like it. I was coming from Chicago, after all, where winter stretched through April, where it was normal to keep a snow shovel stashed in the trunk of your car. I owned an unsettling amount of wool. For me, getting away from winter had always felt like a joyride. During college, I’d made a trip to the Bahamas with my Bahamian classmate David, and another to Jamaica with Suzanne. In both instances, I’d reveled in the soft air on my skin and the simple buoyancy I felt anytime I got close to the ocean. Maybe it was no accident that I was drawn to people who’d been raised on islands. In Kingston, Suzanne had taken me
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Michelle Obama (Becoming)
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The Japanese believed that gods resided not only in natural phenomena such as the sea and the land but also in the cooking stove and even in each individual grain of rice, and therefore they treated all of them with reverence.
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Marie Kondō (Spark Joy: An Illustrated Master Class on the Art of Organizing and Tidying Up (The Life Changing Magic of Tidying Up))
“
Lillian put out ingredients- sticks of butter, mounds of chopped onion and minced ginger and garlic, a bottle of white wine, pepper, lemons.
"We'll melt the butter first," she explained, "and then cook the onions until they become translucent." The class could hear the small snaps as the onions met the hot surface. "Make sure the butter doesn't brown, though," Lillian cautioned, "or it will taste burned."
When the pieces of onion began to disappear into the butter, Lillian quickly added the minced ginger, a new smell, part kiss, part playful slap. Garlic came next, a soft, warm cushion under the ginger, followed by salt and pepper.
"You can add some red pepper flakes, if you like," Lillian said, "and more or less garlic or ginger or other ingredients, depending on the mood you're in or the one you wanted to create. Now," she continued, "we'll coat the crab and roast it in the oven.
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Erica Bauermeister (The School of Essential Ingredients)
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Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked.
As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her.
She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.
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Jenny Nelson (Georgia's Kitchen)
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One expert has pointed out a connection between drop in home cooking and the United States’ soaring obesity rate. This is why in the United Kingdom, where obesity rates are closing in on those of Americans’, the British government recently passed a law mandating secondary-school students to attend cooking classes5.
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Ambi Parameswaran (Nawabs, Nudes, Noodles: India through 50 Years of Advertising)
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Antonio was fascinated by Isabel's razor-sharp knives from Japan. He made 'kia' sounds like a karate expert as he sliced the tomatoes and added them to the pan. there were some unexpected ingredients, things Tess would never dream of putting in tomato sauce- whole star anise, a vanilla bean split down the middle, a sprinkling of sugar, a sprig of thyme and bay leaves from the herb garden.
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Susan Wiggs (The Apple Orchard (Bella Vista Chronicles, #1))
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I recently heard of a real estate professional who LOVES to cook. So, her niche market? Foodies. She attends local restaurant events and cooking classes and turns strangers into friends and clients. Her closing gift to new homeowners? A recipe box. Then she sends new recipe postcards every month to tuck inside. Isn’t that a smart way to stay connected in a meaningful way?
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Susan C. Young (The Art of Connection: 8 Ways to Enrich Rapport & Kinship for Positive Impact (The Art of First Impressions for Positive Impact, #6))
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In our high-tech world today, there are unlimited ways with which you can search for people, places, and events to connect you with like-minded people. Food enthusiasts? There are local cooking classes. Gardening fans? There are flower shows and garden expos. Kids in school? Join the PTA and get involved. There are clubs and groups for almost any interest these days and venturing out to make those connections is a powerful way to expand your insights, your network, and even your business.
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Susan C. Young (The Art of Connection: 8 Ways to Enrich Rapport & Kinship for Positive Impact (The Art of First Impressions for Positive Impact, #6))
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The Germans, anyway a hysterical race, are now almost maddened by overwork—particularly in the management class. They spend their days in their offices and then roar off down the autobahns. They fall asleep at eighty miles an hour, and their cars tear across the middle section, head-on into cars in the opposite lane, or dive off the shoulders of the roads into the trees. To prevent this, the drivers munch Pervitin or Preludin to keep themselves awake, thus submerging their exhaustion and heightening their tension. Heart disease, accelerated by over-eating food cooked in the universal cheap frying-fat, carries them off in their early fifties,
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Ian Fleming (Thrilling Cities)
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In the absence of pornography, The Decameron had been a welcome discovery for the students in Dedrick’s Cooking with Butter class.
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Dan Josefson (That's Not a Feeling)
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It’s more than surprising,” Brian said. “To me it smacks of malpractice, especially when there’s a good chance they didn’t do any testing because I owe them so damn much money and they were afraid they’d not get paid. And that’s on top of treating us like second-class citizens, making us wait for so long.
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Robin Cook (Viral)
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Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard."
For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity."
We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor.
Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens.
While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon.
One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon.
The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.
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Hillary Manton Lodge (Together at the Table (Two Blue Doors #3))
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Don’t know if you have any hobbies.”
She nodded. “I do. I may have to take a break from it for a bit while I’m out here, but normally when I have a light day on campus, I go to a class . . .”
I waited.
“It’s . . . pole dancing.”
I stopped breathing, but at least I didn’t choke.
Nodding, I took a sip of my wine to block my face, which I was pretty sure had turned the shade of a beet.
“So, like Flashdance? Welder by day, dancer by night?” I barked out, feeling a stirring in my pants that was wholly inappropriate for my roomie, who’d been talking about diode lasers a minute earlier.
She’s a goddamn pole dancer.
She chuckled and crossed her arms over her chest as though trying to keep me from picturing her dancing. “Excellent movie reference. But no, that’s not even close to what I do.”
It hardly mattered. My brain was stuck.
Like a white-hot strobe had blinded me to everything except Sarah wearing lingerie and grinding on a pole under hot lights. For me.
Stop picturing it. Fuck!
“Cool,” I finally managed to say with a straight face. Like it meant nothing.
She nodded. Like it meant nothing.
Then she spread some brie cheese on a cracker and took a bite. I choked out an excuse and went to the bathroom to get a grip.
This will be okay. It will. It has to be.
In the bathroom, I splashed some cold water on my face and took a hard look at myself in the mirror. What was happening? I hadn’t been this jacked up over a woman anytime in the past two years. My emotions had been buried in caverns so deep I felt confident they were gone for good. I was fine with that.
It made no sense. Or . . . maybe it did. I’ve always been competitive as fuck. If I’m told I can’t have something, I want it all the more and do anything in my power to make it mine.
That had to be what was happening here.
It was all in my head. I knew she was off limits, so the competitive motherfucker in me started bucking against that. I just needed to get my head together and think of her like any other human who happened to be using my second bedroom.
When I got back to the table, Sarah looked up at me with a thin slice of Parma ham twirled around her fork and put the bit into her mouth. I had no defensible reason to focus on her lips or the soft contour of her jaw while she chewed.
She swallowed and smiled at me. “I figured I should get a head start on eating while you were gone. In case you had more questions.”
“Good plan. Maybe we should focus on the food for a few minutes, or we could be here all night.”
I bit into a slider and closed my eyes at how delicious the slow-roasted meat tasted on the brioche bun. Who needed to cook when someone else could make food that tasted like this? It was how I’d become addicted to takeout and why I rarely ate at home anymore. That, and I spent a lot of time at work.
Sarah finished the last of the cheesy bread and wiped her lips gingerly on a napkin before looking right at me with those gorgeous eyes. “This is weird, right? It’s not just me?”
I tilted my head, trying to read her expression and decipher her meaning. “Could you be specific?
She waved her hands between us. “This. Us. We’re in our thirties and we’re roommates. I don’t know about you, but I haven’t had a roommate for about ten years. Does it freak you out a little bit?”
Yes, but not for the reasons she meant.
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Stacy Travis (The Spark Between Us (Berkeley Hills, #4))
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Say, Joe, I know where you can book passage!” “Where?” “At Klack’s Agency. It’s not far from here. Next block.” He led the way to a dingy-looking establishment with several blackboards in the window. On them were chalked such legends as Cook Wanted, Fireman (First Class) for S.A., Cruise and Stokers Wanted. “A lot of freighter crews are signed up here,” Biff explained. “I’ve heard they book passengers as a sideline.
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Franklin W. Dixon (The Phantom Freighter (Hardy Boys, #26))
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Vietnamvacation
“
And for me, it’ll be a nice big glass of cooking wine (so named because it’s the wine I drink when I cook).
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Laurie Gelman (Smells Like Tween Spirit (Class Mom #4))