Cream Aesthetic Quotes

For it is a mad world and it will get madder if we allow the minorities, be they dwarf or giant, orangutan or dolphin, nuclear-head or water conservationalist, pro-computerologist or Neo-Luddite, simpleton or sage, to interfere with aesthetics. The real world is the playing ground for each and every group, to make or unmake laws. But the tip of the nose of my book or stories or poems is where their rights end and my territorial imperatives begin, run and rule. If Mormons do not like my plays, let them write their own. If the Irish hate my Dublin stories, let them rent typewriters. If teachers and grammar school editors find my jawbreaker sentences shatter their mushmilk teeth, let them eat stale cake dunked in weak tea of their own ungodly manufacture. If the Chicano intellectuals wish to re-cut my "Wonderful Ice Cream Suit" so it shapes "Zoot," may the belt unravel and the pants fall.

Yes, but where’s the fun in talking like normal people?” asked Aethlin. “Half the time I’m a King of Faerie. The other half, I’m standing in line at Tim Hortons and some asshole in a hockey uniform has just taken the last sour cream glazed. We have to wallow in the aesthetic when we get the chance.

But between the pleasure of a kiss and of what a man and woman do in bed seems to me only a gradation. A kiss, for instance, is not to be minimized, or its value judged by anyone else. I wonder do these men grade their pleasure in terms of whether their actions produce a child or not, and do they consider them more pleasant if they do. It is a question of pleasure after all, and what’s the use of debating the pleasure of an ice cream cone versus a football game—or a Beethoven quartet versus the Mona Lisa. I’ll leave that to the philosophers. But their attitude was that I must be somehow demented or blind (plus a kind of regret, I thought, at the fact a fairly attractive woman is presumably unavailable to men). Someone brought “aesthetics” into the argument, I mean against me of course. I said did they really want to debate that—it brought the only laugh in the whole show. But the most important point I did not mention and was not thought of by anyone—that the rapport between two men or two women can be absolute and perfect, as it can never be between man and woman, and perhaps some people want just this, as others want that more shifting and uncertain thing that happens between men and women.

The rapid growth of Message- combined with an outpouring of florists offering consultations in the language of flowers to the streams of brides Marlena and I turned away- caused a subtle but concrete shift in the Bay Area flower industry. Marlena reported that peony, marigold, and lavender lingered in their plastic buckets at the flower market while tulips, lilac, and passionflower sold out before the sun rose. For the first time anyone could remember, jonquil became available long after its natural bloom season had ended. By the end of July, bold brides carried ceramic bowls of strawberries or fragrant clusters of fennel, and no one questioned their aesthetics but rather marveled at the simplicity of their desire. If the trajectory continued, I realized, Message would alter the quantities of anger, grief, and mistrust growing in the earth on a massive scale. Farmers would uproot fields of foxglove to plant yarrow, the soft clusters of pink, yellow, and cream the cure to a broken heart. The prices of sage, ranunculus, and stock would steadily increase. Plum trees would be planted for the sole purpose of harvesting their delicate, clustered blossoms and sunflowers would fall permanently out of fashion, disappearing from flower stands, craft stores, and country kitchens. Thistle would be cleared compulsively from empty lots and overgrown gardens.

Then there is the curse of the prophet. You know, the one that says any two people that put Christ first can make a relationship work? That is both a blessing and a curse. A blessing, because it is a simple truth. A curse because people still have that nasty free agency thing, and then, most people don’t read the fine print. Yeah, it is true, but I have to be interested in the person before I can really be certain I want to put Christ first with them. Like ice cream, I have my flavor profile. I like chocolate. I love chocolate with raspberries and brownie bites. I am not a fan of chocolate covered chicken hearts. I am very certain that a chocolate covered poo is still a poo and no amount of chocolate is going to make me interested. So, I have to find my flavor profile first. Of course, there are the aesthetics of chocolate: I like my chocolate brown, especially dark. I don’t understand red velvet (I didn’t even know it was a chocolate until recently…), and white chocolate is just some weird animal parading around in a chocolate suit. I want chocolate with raspberries and brownie bites, but I am also happy with mint chocolate, or mint with chocolate chips. I also like Rocky Road; the list goes on. But I am not a fan of strawberry, unless it is covered in chocolate. That’s just how I roll. If I find someone that I think is my flavor profile, I get excited, but I also get fearful “Dang it, I am going to have to call the NSA to figure this out. Again.

There is something about the first frost that brings out the caveman--- one might even say the vampire--- in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for boudin noir, otherwise known as blood sausage. You know you've been in France for nearly a decade when the idea of eating congealed blood sounds not only normal, but positively delightful. When I was pregnant, my body craved iron in silly amounts. I could have eaten a skyscraper. It's a shame that it's not on the French pregnancy diet--- forbidden along with charcuterie, liver, and steak tartare. It's true that boudin noir is not the sort of thing I'd buy at any old supermarket. Ideally, you want a butcher who prepares his own. I bought mine from the mustached man with the little truck in Apt market, the same one I'd spotted during our first picnic in Provence. Since our first visit, I'd returned many times to buy his delicious, very lean, saucisses fraîches and his handmade andouillettes, which I sauté with onions, Dijon mustard, and a bit of cream. I serve my boudin with roasted apples--- this time, some Golden Delicious we picked up from a farm stand by the side of the road. I toasted the apple slices with olive oil, sprinkled the whole lot with sea salt, and added a cinnamon stick and a star anise to ground the dish with cozy autumn spices. Boudin is already cooked through when you buy it, but twenty minutes or so in a hot oven gives it time to blister, even burst. I'm an adventurous eater, but the idea of boiled (or cold) boudin makes me think about moving back to New Jersey. No, not really. I admit, when you first take it out of the oven, there are some visual hurdles. There's always a brief moment--- particularly when I serve the dish to guests--- that I think, But that looks like large Labrador shit on a plate. True enough. But once you get past the aesthetics, you have one of the richest savory tastes I can imagine. Good boudin has a velveteen consistency that marries perfectly with the slight tartness of the roasted apples. Add mashed potatoes (with skin and lumps), a bottle of Châteauneuf-du-Pape, and wake me in the spring.

Because we find places to be beautiful as immediately and as apparently spontaneously as we find snow to be cold or sugar sweet, it is hard to imagine that there is anything we might do to alter or expand our attractions. It seems that matters have been decided for us by qualities inherent in the places themselves or by hardwiring in our psyches, and that we would therefore be as helpless to modify our sense of the places we find beautiful as we would our preference for the ice creams we find appetising. Yet aesthetic tastes may be less rigid than this analogy suggests.

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