Cooking Companions Quotes

May our daily choices be a reflection of our deepest values, and may we use our voices to speak for those who need us most, those who have no voice, those who have no choice.

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

Just as Wallace learned and evolved, Ali was on his own journey of discovery. Starting out as a 15-year-old cook, Ali learned to collect and mount specimens. He took on responsibility for organizing travel. He nursed Wallace during many bouts of fever and injury.

context and memory play powerful roles in all the truly great meals in one's life. I mean, lets face it:when you're eating simple barbecue under a palm tree, and you feel sand between your toes, samba music is playing softly in the backgroud, waves are lapping at the shore a few yards off, a gentle breeze is cooling the sweat on the back of your neck at the hairline, and looking across the table, past the column of empty Red Stripes at the dreamy expression on your companion's face, you realize that in half an hour you're proably going to be having sex on clean white hotel sheets, that grilled chicken leg suddenly tastes a hell of a lot better

Why is it that the people who seem to have the most to say aren’t doing anything at all?

Feeling anger is necessary; it’s what we do with anger that will make or break us.

Ransom preferred to work as a volunteer rather than in admitted slavery: and he liked his cooking a good deal more than that of his companions.

Choosing to laugh doesn’t undermine the serious work we have to do. It enables us to do it.

Sanctuaries are magical places – dare I say holy?

There is a stereotype that vegans talk about being vegan all the time. The irony is, once people find out I’m vegan, I quickly become their confessor, counselor, and sounding board.

Books, for me, are lifesaving. They have been my companions, my teachers, my entertainment, my emotional outlets, my escape. They’ve taught me how to cook, how to love, how to mourn, how to cope, and how to feel. They’ve allowed me to sort through my own feelings and escape into someone else’s.

Spanish is the language of the early morning in Manhattan. Frightened people become angry people - as history teaches us again and again. The best of traveling companions: relentlessly curious, tireless and totally without fear.

My hope is that we can navigate through this world and our lives with the grace and integrity of those who need our protection. May we have the sense of humor and liveliness of the goats; may we have the maternal instincts and protective nature of the hens and the sassiness of the roosters. May we have the gentleness and strength of the cattle, and the wisdom, humility, and serenity of the donkeys. May we appreciate the need for community as do the sheep and choose our companion as carefully as do the rabbits. May we have the faithfulness and commitment to family as the geese, and adaptability and affability of the ducks. May we have the intelligence, loyalty, and affection of the pigs and the inquisitiveness, sensitivity, and playfulness of the turkeys. My hope is that we learn from the animals what it is we need to become better people.

The fog ate his companions slowly, dissolving them from solid beings into nothing more than vague shadows which played at being human. And

When I reflect on my companions’ inner natures I usually wish I controlled one small talent. I wish I could look inside them and unmask the darks and brights that move them. Then I take a quick look into the jungle of my own soul and thank heaven that I cannot. Any man who barely sustains an armistice with himself has no business poking around in an alien soul.

I eventually learned to cook by focusing on two principles. Both of them apply to all learning and will be your constant companions throughout this book: failure points and the margin of safety.

He should have told her that whatever her station in life—cook, housekeeper, companion, governess, whatever, it mattered naught to him so long as she exchanged it for the position of his baroness. And

My new companion was one of the worst cooks I have ever known. I thanked him for the meal, and since all I had to offer was some conversation, that’s what we did. His name was Cullen, but he kept referring to himself as the Former House Nigger, as if it were a rank akin to general.

Imagine going to a sporting event with sixty thousand seats around the stadium. You arrive early with your grandmother, and the two of you take the first seats. Next to your grandmother sits her grandmother, your great-great-grandmother. Next to her is your great-great-great-great-grandmother. The stadium fills with the ghosts of preceding grandmothers. An hour later the seat next to you is occupied by the last to sit down, the ancestor of you all. She nudges your elbow, and you turn to find a strange nonhuman face. Beneath a low forehead and big brow-ridge, bright dark eyes surmount a massive jaw. Her long, muscular arms and short legs intimate her gymnastic climbing ability. She is your ancestor and an australopithecine, hardly a companion your grandmother can be expected to enjoy.

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.

Shergahn and friend lay like poleaxed steers, and the Daranfelian's greasy hair was thick with potatoes, carrots, gravy, and chunks of beef. His companion had less stew in his hair, but an equally large lump was rising fast, and Brandark flipped his improvised club into the air, caught it in proper dipping position, and filled it once more from the pot without even glancing at them. He raised the ladle to his nose, inhaled deeply, and glanced at the cook with an impudent twitch of his ears. "Smells delicious," he said while the laughter started up all around the fire. "I imagine a bellyful of this should help a hungry man sleep. Why, just look what a single ladle of it did for Shergahn!

Felix shrugged. “To me, girls are meant to be pretty companions, not rebel comrades. They’re good for washing our clothes and preparing meals after a long day.” He flashed Jonas a grin. “And, of course, they’re excellent for warming beds.” Jonas eyed him with an edge of amusement. “You might want to keep that opinion to yourself when you meet Lysandra.” “She’s not pretty?” “Oh, she is. Extremely pretty, in fact. But she’ll hand your arse to you on a rusty platter if you ever ask her to cook your meals or wash your clothes. And especially if you invite her to warm your bed.” “If she’s as pretty as you say I might try to change her mind.” Jonas’s grin widened. “Good luck with that. I’ll be sure to bring flowers to your grave.” Felix

Imagine going to a sporting event with sixty thousand seats around the stadium. You arrive early with your grandmother, and the two of you take the first seats. Next to your grandmother sits her grandmother, your great-great-grandmother. Next to her is your great-great-great-great-grandmother. The stadium fills with the ghosts of preceding grandmothers. An hour later the seat next to you is occupied by the last to sit down, the ancestor of you all. She nudges your elbow, and you turn to find a strange nonhuman face. Beneath a low forehead and big brow-ridge, bright dark eyes surmount a massive jaw. Her long, muscular arms and short legs intimate her gymnastic climbing ability. She is your ancestor and an australopithecine, hardly a companion your grandmother can be expected to enjoy. She grabs an overhead beam and swings away over the crowd to steal some peanuts from a vendor. She is connected to you by over three million years of rain and sun and searching for food in the rich and scary African bush.

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.

Separately they surveyed their individual plates, trying to decide which item was most likely to be edible. They arrived at the same conclusion at the same moment; both of them picked up a strip of bacon and bit into it. Noisy crunching and cracking sounds ensued-like those of a large tree breaking in half and falling. Carefully avoiding each other’s eyes, they continued crunching away until they’d both eaten all the bacon on their plates. That finished, Elizabeth summoned her courage and took a dainty bite of egg. The egg tasted like tough, salted wrapping paper, but Elizabeth chewed manfully on it, her stomach churning with humiliation and a lump of tears starting to swell in her throat. She expected some scathing comment at any moment from her companion, and the more politely he continued eating, the more she wished he’d revert to his usual unpleasant self so that she’d at least have the defense of anger. Lately everything that happened to her was humiliating, and her pride and confidence were in tatters. Leaving the egg unfinished, she put down her fork and tried the biscuit. After several seconds of attempting to break a piece off with her fingers she picked up her knife and sawed away at it. A brown piece finally broke loose; she lifted it to her mouth and bit-but it was so tough her teeth only made grooves on the surface. Across the table she felt Ian’s eyes on her, and the urge to weep doubled. “Would you like some coffee?” she asked in a suffocated little voice. “Yes, thank you.” Relieved to have a moment to compose herself, Elizabeth arose and went to the stove, but her eyes blurred with tears as she blindly filled a mug with freshly brewed coffee. She brought it over to him, then sat down again. Sliding a glance at the defeated girl sitting with her head bent and her hands folded in her lap, Ian felt a compulsive urge to either laugh or comfort her, but since chewing was requiring such an effort, he couldn’t do either. Swallowing the last piece of egg, he finally managed to say, “That was…er…quite filling.” Thinking perhaps he hadn’t found it so bad as she had, Elizabeth hesitantly raised her eyes to his. “I haven’t had a great deal of experience with cooking,” she admitted in a small voice. She watched him take a mouthful of coffee, saw his eyes widen with shock-and he began to chew the coffee. Elizabeth lurched to her feet, squired her shoulders, and said hoarsely, “I always take a stroll after breakfast. Excuse me.” Still chewing, Ian watched her flee from the house, then he gratefully got rid of the mouthful of coffee grounds.

Recipe for a Perfect Wife, the Novel INGREDIENTS 3 cups editors extraordinaire: Maya Ziv, Lara Hinchberger, Helen Smith 2 cups agent-I-couldn’t-do-this-without: Carolyn Forde (and the Transatlantic Literary Agency) 1½ cup highly skilled publishing teams: Dutton US, Penguin Random House Canada (Viking) 1 cup PR and marketing wizards: Kathleen Carter (Kathleen Carter Communications), Ruta Liormonas, Elina Vaysbeyn, Maria Whelan, Claire Zaya 1 cup women of writing coven: Marissa Stapley, Jennifer Robson, Kate Hilton, Chantel Guertin, Kerry Clare, Liz Renzetti ½ cup author-friends-who-keep-me-sane: Mary Kubica, Taylor Jenkins Reid, Amy E. Reichert, Colleen Oakley, Rachel Goodman, Hannah Mary McKinnon, Rosey Lim ½ cup friends-with-talents-I-do-not-have: Dr. Kendra Newell, Claire Tansey ¼ cup original creators of the Karma Brown Fan Club: my family and friends, including my late grandmother Miriam Christie, who inspired Miriam Claussen; my mom, who is a spectacular cook and mother; and my dad, for being the wonderful feminist he is 1 tablespoon of the inner circle: Adam and Addison, the loves of my life ½ tablespoon book bloggers, bookstagrammers, authors, and readers: including Andrea Katz, Jenny O’Regan, Pamela Klinger-Horn, Melissa Amster, Susan Peterson, Kristy Barrett, Lisa Steinke, Liz Fenton 1 teaspoon vintage cookbooks: particularly the Purity Cookbook, for the spark of inspiration 1 teaspoon loyal Labradoodle: Fred Licorice Brown, furry writing companion Dash of Google: so I could visit the 1950s without a time machine METHOD: Combine all ingredients into a Scrivener file, making sure to hit Save after each addition.

To take the choice of another…to forget their concrete reality, to abstract them, to forget that you are a node in a matrix, that actions have consequences. We must not take the choice of another being. What is community but a means to…for all we individuals to have…our choices. ” Kar’uchai shrugged and indicated the world around them vaguely. “Your city institutions…Talking and talking of individuals…but crushing them in layers and hierarchies…until their choices might be between three kinds of squalor. “We have far less, in the desert. We hunger, sometimes, and thirst. But we have all the choices that we can. Except when someone forgets themselves, forgets the reality of their companions, as if they were an individual alone…And steals food, and takes the choice of others to eat it, or lies about game, and takes the choice of others to hunt it; or grows angry and attacks without reason, and takes the choice of another not to be bruised or live in fear. “A child who steals the cloak of some beloved other, to smell at night…they take away the choice to wear the cloak, but with respect, with a surfeit of respect. “Other thefts, though, do not have even respect to mitigate them. “To kill…not in war or defence, but to…murder…is to have such disrespect, such utter disrespect, that you take not only the choice of whether to live or die that moment…but every other choice for all of time that might be made. Choices beget choices…if they had been allowed their choice to live, they might have chosen to hunt for fish in a salt-swamp, or to play dice, or to tan hides, to write poesy or cook stew…and all those choices are taken from them in that one theft. “That is choice-theft in the highest degree. But all choice-thefts steal from the future as well as the present.

They’re not fat pigs; we’re mad scientists.

Put aside for a while all that mesh of complex activities that is entangling your health, find some placid traveling-companion and come West. I shall meet you at the railroad with ponies and a packhorse, and you may roam this unseeing land with as little regard for the conventionalities as when you once slide down the roof of our icehouse.... I will be your guide, cook and horse-wrangler; you need only ride and be glad... for time and the world will be all yours if you so choose, and in the freshness of a natural life you will forget that you were once in a fair way to be an invalid.

Though many criticize Stewart as an elitist perfectionist with a notorious reputation for demanding and rude treatment of her staff and household help, many home cooks are fiercely loyal, seeing her as transforming their lives for the better.

Spinach tastes slightly bitter (owing to the presence of oxalic acid), reduces dramatically in volume when cooked, requires several washings before being eaten, delivers few calories, and contains a nutritional powerhouse of beta-carotene, minerals, fiber, protein, and vitamins B, C, and E.

To determine the heat level, cooks held a hand in the oven for as long as tolerable and judged the temperature by time. (Some authorities recommended thirty-five to forty-five seconds as the time indicative of a “moderate” oven.) This system was highly individual, because it depended on the peculiarities of the oven itself and the heat tolerance of the cook.

The central point of the food is not what you are eating but rather who you are eating it with—but don't mistake the point here. That does not make the taste of the food, or the care that goes into its preparation, irrelevant. Far from it. A good sauce accents the taste of the food, and good cooking accents the taste of the fellowship. Capon knows that the real point of food is companionship—a word that comes from the Latin word for bread, panis. We treat the bread as important because the companion is important. And we should treat our food with exuberance because we want to adorn the food of communion.

Jerusalem Artichoke (Helianthus tuberosus) In Italy these are called girasole, meaning “turn with the sun.” They really are a type of sunflower and should not be confused with the globe artichoke, which is an entirely different plant. Jerusalem artichokes, a native Amerian plant, were known to and used by the Indians. They are a good companion to corn. The tuber is the edible portion, for this sunflower has its surprise at the bottom, the flowers being attractive but not large. The principal food content of the Jerusalem artichoke is inulin, a tasteless, white polysaccharide dissolved in the sap of the roots, which can be converted into levulose sugar. This is of special interest to diabetics, for levulose is highly nutritious and the sweetest of all known natural sugars. Levulose also occurs in most fruits, in the company of dextrose, which diabetics must avoid, but in the Jerusalem artichoke it is present alone. The artichokes are high in food value and rich in vitamins. They may be cooked or eaten raw in salads.

General popularity is not always the companion of integrity…it would have been impossible to satisfy many of the [colonists] without an abandonment of every principle of justice and duty.

My head was swimming now, a pleasantly intoxicated dream state. I no longer knew or even cared what century it was. I was numb from the waist down, circulation cut off long ago cut off to my legs. The heavily painted faces and costumes of my geisha companions. the spare black-and-white walls the choo-choo train of tiny plates of jewel-like dishes - everything melted together into that rear full mind/body narcotized zone where everything/nothing matters. You know you're having one of the meals of your life but are no longer intimidated by it. Consciousness of time and expense go out the window. Cares about table manners disappear. What happens next, later, or even tomorrow, fades into insignificance. You become a happy passenger, completely submitting to whatever happens next, confident that somehow the whole universe is in particularly benevolent alignment, that nothing could possibly distract or detract from the wonderfulness of the moment.

The great thing about cooking for one is you're free to repeatedly dip your spork into the pot to taste test without creating a culinary faux pas. If you happen to be cooking for a companion, you’ll need to wait till their back is turned.

It’s difficult to imagine that Artificial Intelligence will take the place of people but many believe that it’s only a short time before computers will outthink us. They already can beat our best chess players and have been able to out calculate us since calculators first came onto the scene. IBM’s Watson is on the cutting edge of Cognitive Computers, being used to out think our physicians but closer to home, for the greatest part; our cars are no longer assembled by people but rather robots. Our automobiles can be considered among our first robots, since they took the place of horses. Just after the turn of the last century when the population in the United States crossed the 100 M mark the number of horses came to 20M. Now we have a population of 325 M but only 9 M horses. You might ask what happened. Well back in 1915 there were 2.4 M cars but this jumped to 3.6 M in just one year. Although horses still out-numbered cars the handwriting was on the wall! You might think that this doesn’t apply to us but why not? The number of robots increase, taking the place of first our workers on the assembly line and then workers in the food industry and this takes us from tractors and combines on the farms to the cooking and serving hamburgers at your favorite burger joint. People are becoming redundant! That’s right we are becoming superfluous! Worldwide only 7 out of 100 people have college degrees and here in the United States only 40% of our working population possesses a sheep skin, although mine is printed on ordinary paper. With education becoming ever more expensive, we as a population are becoming ever more uneducated. A growing problem is that as computers and robots become smarter, as they are, we are no longer needed to be anything more than a consumer and where will the money come from for that? I recently read that this death spiral will run its course within 40 years! Nice statistics that we’re looking at…. Looking at the bright side of things you can now buy an atomically correct, life sized doll, as perhaps a robotic non-complaining, companion for under $120. In time these robotic beings will be able to talk back but hopefully there will be an off switch. As interesting as this sounds it will most likely not be for everyone, however it may appeal to some of our less capable, not to have to actually interface with real live people. The fact is that most people will soon outlive their usefulness! We as a society are being challenged and there will soon be little reason for our being. When machines make machines that can out think us; when we become dumb and superfluous, then what? Are we ready for this transition? It’s scary but If nothing else, it’s something to think about….

Masters are under no cosmic compulsion to limit their residence.” My companion glanced at me quizzically. “The Himalayas in India and Tibet have no monopoly on saints. What one does not trouble to find within will not be discovered by transporting the body hither and yon. As soon as the devotee is willing to go even to the ends of the earth for spiritual enlightenment, his guru appears nearby.” I silently agreed, recalling my prayer in the Benares hermitage, followed by the meeting with Sri Yukteswar in a crowded lane. “Are you able to have a little room where you can close the door and be alone?” “Yes.” I reflected that this saint descended from the general to the particular with disconcerting speed. “That is your cave.” The yogi bestowed on me a gaze of illumination which I have never forgotten. “That is your sacred mountain. That is where you will find the kingdom of God.” His simple words instantaneously banished my life-long obsession for the Himalayas. In a burning paddy field I awoke from the monticolous dreams of eternal snows. “Young sir, your divine thirst is laudable. I feel great love for you.” Ram Gopal took my hand and led me to a quaint hamlet. The adobe houses were covered with coconut leaves and adorned with rustic entrances. The saint seated me on the umbrageous bamboo platform of his small cottage. After giving me sweetened lime juice and a piece of rock candy, he entered his patio and assumed the lotus posture. In about four hours, I opened my meditative eyes and saw that the moonlit figure of the yogi was still motionless. As I was sternly reminding my stomach that man does not live by bread alone, Ram Gopal approached me. “I see you are famished; food will be ready soon.” A fire was kindled under a clay oven on the patio; rice and dal were quickly served on large banana leaves. My host courteously refused my aid in all cooking chores. ‘The guest is God,’ a Hindu proverb, has commanded devout observance from time immemorial. In my later world travels, I was charmed to see that a similar respect for visitors is manifested in rural sections of many countries. The city dweller finds the keen edge of hospitality blunted by superabundance of strange faces.

Sebastian was smiling at her, and that more than any rousing argument suggested to Milly he might not grasp the situation in all its terrible entirely. “I cannot marry you, my lord.” “You can kiss me, but you can’t use my name?” “And I cannot marry you. I am a companion, in service, in case you’ve forgotten.” His smile did not falter, so Milly fired her biggest cannon. “I cannot read. What baroness cannot even read the menus put before her by the cook? Cannot read bedtime stories to her own children? Can barely follow along in the Book of Common Prayer—” His smile shifted, becoming tender rather than pleased. “You can sing to the children instead, tell them stories you make up, or listen to their own fanciful tales. You’re resourceful, my dear, and you shall contrive. As a baroness, you will contrive magnificently.” Based on the pride Milly heard in his tone, St. Clair had already dispatched announcements to Lady Freddy’s cronies, cried the banns, and said his vows. He was not resigned to this dire turn of events; he was rejoicing in it. While she…could not read. When St. Clair slipped his arms around her again, Milly leaned into him and tried not to cry.

the best people in the world are the ones who appreciate a good companionable silence.

I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?" "I suppose I meant if you are satisfied creatively." I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.

When Soyer said of pies that they are 'one of our best companions du voyage through life', he was referring consumers, but he might just as well been referring to his professional colleagues, for pies have always been enormously useful to caterers and cooks, particularly at events where a large number must be fed efficiently. In modern times this is usually at sporting events such as football games, but the original experts in mass catering were the military.

hope that somehow the partnership that eluded her would come within reach. Though she felt pessimistic, it was hope that made her try one more time. It was also hope that had her marry Mathew. The hope that after their wedding, he’d resume being the affectionate and engaging companion he was during their courtship. When Mathew remained as distant as he had become during their engagement, despite the ring on his finger, she blamed it on her flaws. She set out to make Mathew love her more and want her more by perfecting herself. She lost weight, she learned to cook the same meals as his mother, she even climbed mountains in the dead of winter. But nothing worked. After four years of trying, she concluded she lacked “the Grace Kelly gene.” This was the only way Kimberlee could justify why her husband never pursued her with gifts. Especially the ones she craved most: gifts of words and time and touch. Again, it was hope that had her leave Mathew. She’d rather risk being alone for the rest of her life to have a chance at the union she believed was possible. Yes, she wanted children and a family. But she needed support and attention, and laughter and passion. She wanted love and affection, and couldn’t live without interest and respect. It wasn’t hope that led her to Brett. That was pure chemistry and charisma. And for a while, it worked. He was attentive,