Crunch Time Inspirational Quotes

A lesson in bringing about true changes of mind and heart comes from a Japanese functionary. By day, he crunched numbers that showed his country was approaching imminent energy crisis and helped to craft policy. By night, he weaved a novel in which a bureaucrat-hero helps see the country through to new energy sources. When the crisis came faster than he expected, he actually put the novel away because he did not want to make the burden of his countrymen worse. When the short-term crisis passed, he published his novel. It's phenomenal and well-timed success fueled the vision that inspired difficult change and maintained a sense of urgency.

The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor. I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me. I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.

I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right. I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur. I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique. The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look. If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?

LaForche for his standing, understood Christina’s seditious intents, and for that, he monitored and hated the rude Vixen of Woe. Innumerable times they had quarresquabbled, sometimes very loudly, both during and after class. Christina’s wit, as fast as her blade, for the most part won the scathingly bitter, single-edged dialogues, much to the chagrin and embarrassment of LaForche. It was no big secret that trying to deal with his Anti-Mr. Spock logic was like trying to cross a baking salt-flat desert mid-summer with nothing to drink or eat except stale crackers and a big jar of out-dated defunct Peter Pan peanut butter, its original “crunch” now being only pasty sand mouth goo. She often asked herself how could you argue against no mind. It was an unassuming study in stupility to say the least. —Christina Brickley, The Lady and the Samurai

Of course the logistics are incomprehensible to the tiny human brain. To perform such choreography means that all planetary events and circumstances must be orchestrated behind the curtains of time and space, in the unseen, considering all of the thoughts, objectives, and desires held by more than 7 billion people, which will then be funneled onto a presumed single time line where each person gets the closest equivalent to what they’ve been feeling, made “real,” and the numbers are crunched anew as each second of every day is revealed.