Cooking Is My Love Language Quotes

Wine has a powerful effect on the ability to speak a foreign language. In my current state, I’m certain I speak fluently.

I am in fact a Hobbit (in all but size). I like gardens, trees and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humour (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much. I love Wales (what is left of it, when mines, and the even more ghastly sea-side resorts, have done their worst), and especially the Welsh language.

I don’t know . . . we seemed to click right away, you know? And he’s so kind but determined to protect you and me both, and well, he’s nice to look at. Even with the “scar. It’s kind of sexy.” I chuckled. “Do you know how that scar got there?” She giggled. “Yeah. He told me Tristan gave it to him. But it sounded like he deserved it. Jax can be . . . well, he’s Jax. But I think I love him.” “I’m sure the accent has nothing to do with it.” She seemed to have a thing for those. “Oh, my God. You should hear him talk dirty with that accent of his!” I clapped my hand over my “mouth to cover a laugh. “I don’t want to know that!” “Yes, you do. Doesn’t Tristan ever talk dirty to you in all those different languages he knows?” Hmm . . . funny how I’d never thought about it. He was holding out on me! That would have to change. Next time, I swore I’d make him do it. Whenever next time might be...

I make the very best halwa chebakia. With mint tea, or qamar-el-deen- you can take some home to your family." Such an offer cannot be refused. I know this from experience. Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities. I wondered if Francis Reynaud had ever thought of this approach. Knowing him, he hasn't. Reynaud means well, but he isn't the type to buy halwa chebakia or to drink a glass of mint tea in the little café on the corner of the Boulevard P'tit Baghdad. I followed Fatima into the house, making sure to leave my shoes at the door. It was pleasantly cool inside and smelt of frangipani; the shutters closed since midday to guard against the heat of the sun. A door led into the kitchen, from which I caught the mingled scents of anise and almond and rosewater and chickpeas cooked in turmeric, and chopped mint, and toasted cardamom, and those wonderful halwa chebakia, sweet little sesame pastries deep-fried in oil, just small enough to pop into the mouth, flower-shaped and brittle and perfect with a glass of mint tea...

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

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

My grandfather always had a little framed picture by his bed that simply said: There is always music in the garden, but our hearts have to be still enough to hear it. So every once in a while, take out your backpack and head off for a night under canvas. Even if it’s only for one night, and even if it’s only in your garden. Nature and the outdoors are a universal and deep-rooted language that we can all pick up once we get immersed. Once you have learnt to tie a bowline or cook a simple meal over a fire that you’ve built yourself, you’ll never forget it. I mean, who doesn’t want to learn how to make fire without matches? It is one of the greatest and oldest of human achievements. These skills and experiences are so deep-rooted in our subconscious that it is no surprise that they calm us. It is about being true to who we all are. And to remind ourselves of this, every now and again, is always going to better our lives. So camp out, enjoy some stories, watch a bit of nature’s TV (that’s a fire, by the way), eat simple food with your fingers, drink some wine and chat to those you love, and then lie back and soak in some quiet time under the night sky: it is restorative. You don’t need to be in Fiji to get restored! The only thing I would add to all this is once a year to watch a sunrise. It is good for the mind, body and spiritual health: to get up early and watch the sun appear quietly over the horizon, with no fuss, no fanfare - a gentle, warming, calm reminder that the world, at its heart, is wonderful, and that life is truly a gift. Never underestimate the power of simple pleasures like this to restore and inspire you. It is part of how we are made.

1/10 I think I have made a friend. A woman named Malun. She came by today with some lovely little coconut shell drinking cups for us, a few cooking pots, & a full bilum bag of yams & smoked fish. She speaks several local languages but only a small bit of pidgin so we mostly flapped our arms and laughed. She is older, past childbearing, head shaved like all married women here, muscular & stern until she breaks into giggles which seem against her strong will. By the end of the visit she was trying on my shoes.

A nation of inspired cooks and enthusiastic eaters has, of course, coined a specific word for a lust for a food—goloso (from gola for “throat”), which goes beyond mere appetite, craving, or hunger. Friends readily, even proudly confess to being golosi for cioccolata, sfogliatelle (stuffed pastries), or supplì (melt-in-your-mouth rice and cheese balls).

I wanted to be a spy,” Olga said, shrugging. “I applied to the CIA. I was turned down. I did not meet the psychological profile. Oppositional Defiance Disorder. Basically, I have a hard time taking orders from idiots.” “Don’t think of me as an idiot and I won’t give you an idiotic order,” Sophia said. “But if I give you one, you’d better do it. Because it’s probably going to mean surviving or dying.” “You I don’t mind,” Olga said. “Or I wouldn’t have joined your crew. Don’t ask me about Nazar. So I was in Spain with the troupe. When the Plague hit, they shut down travel. And all my guns were in America. In a zombie apocalypse. I was quite upset.” “You should have seen Faith when they told her she had to be disarmed in New York,” Sophia said. “Then they gave her a taser and that was mistake. What kind of guns?” “I like that your family prefers the AK series,” Olga said. “I really do think it’s superior to the M16 series in many ways. Much more reliable. They say it is less accurate but that is at longer ranges. The round is not designed for long range.” “I can hit at a thousand meters with my accurized AK,” Sophia said. “It’s a matter of knowing the ballistics. It’s not real powerful at that range, but try doing the same thing with an M4. I’ll wait.” “Oh, jeeze, you two,” Paula said. “Get a room.” “So continue with how you got on the yacht,” Sophia said. “We don’t want our cook getting all woozy with gun geeking.” “We were called by the agency and asked if anyone wanted to ‘catch a ride’ on a yacht,” Olga said. “When they said who owned the boat… I nearly said no. We all knew Nazar. Or at least of him. Not a nice man, as you might have noticed. We knew what we were getting into. But then we were told he had vaccine… ” she shrugged again. “Accepting Nazar’s offer was perhaps not the worst decision I have made in my life. I survived. Not how I would have preferred to survive, but I was vaccinated and I survived. But I did not even hint that I knew more about his men’s weapons than they did. They were pigs. Tough guys. But none of them were military and none of them really knew what they were doing with them. When they brought out the RPG, I nearly peed myself. Irinei had no idea what he was doing with it. I don’t think he even knew the safety was off.” “You know how to use an RPG?” Sophia said. “My family liked the United States very much,” Olga said, sadly. “We all like guns and anything that goes boom. And in the US, you could find people who had licenses for anything. I’ve fired an RPG, yes.” “Well, if we find an RPG you can have it,” Sophia said. “Oh, thank you, captain!” Olga said, clapping her hands girlishly. “But we’ll be keeping the rounds and the launcher separate,” Sophia said. “Oh, my, yes,” Olga said. “And both will have to be in a well sealed container. This salt air would cause corrosion quickly.” “I guess you miss your guns?” Paula said. “That’s not a request for an inventory and loving description of each, by the way. Got that enough from Faith.” “I do,” Olga said. “But I miss my books more.” “Books,” Paula said. “Now you’re talking my language.” “I have more books than shelves,” Olga said. “And I had many shelves. I collect old manuscripts when I can afford them.” “If we do any land clearance, look in the libraries and big houses,” Sophia said. “I bet around here you can probably pick up some great stuff.” “This is okay?” Olga said. “We can, salvage?” “If there’s time and if we clear the town,” Sophia said. “Sure.” “Oh, thank you, captain!” Olga said, kissing her on the cheek. “Okay, now you definitely need to get a room.

Mom's secret recipe used Meyer lemons for a sweeter, richer flavor. That was one of her tricks. That and European butter. With its higher fat content than American butter, it made a flakier crust. "Lolly, what are the three secret ingredients that make this the best lemon meringue pie in the world?" She'd drilled me that last night before she died, demanding I recite every ingredient, every step, until she was satisfied I had it down pat. "The three ingredients are Meyer lemons, European butter, and a leaf of lemon balm boiled into the syrup every time," I'd dutifully recited in her hospital room, feeling the weight of grief, of responsibility rest heavier on my shoulders with every word. Lemon balm was an unorthodox choice for pie, but Mom had loved cooking with edible flowers and herbs. She'd taught me everything I knew about them. I reached for the little lemon balm potted plant growing on the windowsill over the sink and carefully pinched off a leaf. "In the language of flowers, lemon balm means sympathy or good cheer," she'd explained once. "So every bite of this pie can help brighten someone's day." I crushed the leaf of lemon balm between my fingers and inhaled the scent, hoping it would work on me. No such luck. I dropped the leaf into the pot and stirred. Every time I made these pies I felt her presence. She had loved lemons---their sharp, fresh scent and cheerful hue. She would slice a lemon in half and sniff deeply, happily. "See, Lolly," she'd say. "Lemons brighten every day. They are a touch of kitchen magic, and we all need a little magic in our lives.

She bent over the table and proceeded to tip the pitcher over each plate and spill a thick white goo over everything. It covered the turkey and the yams and puddled all over each plate. Roughly the texture of heavy whipping cream. Decker couldn’t, by god, tell what that was supposed to be. “What is that?” he asked. “Gravy?” Stung, Araceli backed away from the table and clutched the pitcher to her heart. “Is los mash potatoes!” she cried and ran to the kitchen in humiliation. They could hear her crying in there. Dexter rose. “God. Damn. It,” he announced. “Look here. This is my country. This is my country. We been here, working this land, forever. We made our lives here. We planted crops here. We had our children and - and we buried our loved ones here. Right here! Is it too goddamned much to ask that somebody pay the slightest fucking attention to our traditions and history and stop wrecking everything? Could you learn the language? Could you cook a simple meal that anybody from here would recognize as real food? Am I asking too much?” He was red in the face and shaking. He was embarrassed about the whole thing - ashamed of his comment to Araceli, ashamed to have shown his emotions, ashamed that he had tears in the corners of his eyes. Outbursts were simply not the West Linden way. Reverend Visser just stared at his own hands with his head bowed. Juan fingered the arrowhead, spun it around and around with one finger. He didn’t want to eat the goopy mash potatoes either. “Yeah, Jefe. That’s what Geronimo said.

Cooking was my lingua franca, my love language.

2020 Quarantine Killings And they ask, 'How do black boys write about their city? How do we know street if we don't know uncracked sidewalk?' They ask, 'How do these Black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot?' There are small crosses placed in the grass where families cannot afford to bury their loved ones, reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds. We call those corners the killing fields. We call our bodies bullets, even if we were never aimed in the right direction. We call the remnants of our mothers' family the disaspora tree. We make a catalog of prayers out of broken hands. We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers of broken Black bodies. We have never know city, never known comfort, never know safe street in any city. We use our feet to walk streets paved by sunlight and ask our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu and we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being Black and being people. I wish God could've given us a choice. For years, we have been told that there is something we need to scrub off this body, as if this dirt could go away. Working in the field make you realize how easily Black can cook in the sun, how easily we turn on each other for a little slice of the pie. We don't know this city, how it was built with our grandmothers' arthritic hands. How we couldn't have gotten a house or a bed when it was first built, when it was first settled, when it was first taken from the Indians, when our gods believed in the same beginning. We don't know home. We know how generations of our people could use these legs, could run miles on into the night, our faces bedazzled with the remnants of the stars. We will forever search for our forefathers' footsteps. We don't know home. We know run. We know this land has never been ours. We know how to fold ourselves into nothing. We know our sweat and tears tenderized this soil. Somehow we make fertilizer for the soil. We know how to make these hands be useful. We are the farmers of every revolution. No country was built without the piling up of dead bodies. This country just happens to be where our dead were dragged and hung up. America, the land of the free and home of the brave. We fought and died for that slogan, right beside our white brothers. And doesn't that make us worth something? Tonight, a riot is the language of the unheard. Playon Patrick

2020 Quarantine Killings by Playon Patrick And they ask: how do black boys write about their city? How do we know street if we don't know un-cracked sidewalk? They ask: how do these black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot. There are small crosses placed in the grass where families cannot afford to bury their loved ones Reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds, We call those corners the killing fields. We call our bodies bullets even if we were never aimed in the right direction We called the remnants of our mother's family the Diaspora tree. We make a catalog of prayers out of broken hands We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers - our broken black bodies - We have never know city, never known comfort, Never known safe street in any city. We use our feet to walk streets paved by sunlight, And asked our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu And we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being black and being people. I wish God could have given us a choice. For years we have been told that there is something we need to scrub off this body As if this dirt could go away Working in the field make you realize how easily black can cook in the sun. How easily we turn on each other for a little slice of the pie. We don't know this city - how it was built with our grandmother's arthritic hands. how we wouldn't have gotten a house or a bed when it was first built When it was first settled - when it was first taken from the Indians When our God believed in the same beginning. We don't know home. We don't know how generations of our people could use these legs Could run miles on end into the night Our faces bedazzled with the remnants of the stars We will forever search for our forefathers' footsteps We don't know home - we know run We know this land has never been ours We know how to fold ourselves into nothing We know our sweat and tears tenderize this soil Somehow we make fertilizer for the soil We know how to make these hands be useful We are the farmers of every revolution No country was built without the piling up of dead bodies This country just happens to be where our dead were dragged and hung up. America: the land of the free and home of the brave We fought and died for that slogan right beside our white brothers Doesn't that make us worth something? Tonight a riot is the language of the unheard