Fashion Is Spinach Quotes

No garment which distorts the shape and motion of the wearer is beautiful, nor s any garment beautiful which emphasizes more than one or at most two of your sexual characteristics.

If you are the type who truly longs to be a Southern Belle at all times, regardless of taking twice the space available in bus, subway or elsewhere, you had best remove yourself to a large estate replete with servants.

Take all the fullness out of this skirt," they say. "Ok," we say, "but you'll feel awfully silly in it next year." "What do I care about next year?" they answer. "Any dress which isn't in style for at least three years isn't any good to begin with," we say.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

Gaston was indeed a sight to behold. His chopsticks would descend awkwardly upon a morsel of food in one of the dishes before him, take hold of it and carry it precariously in the direction of his mouth. Then the horseface co-operatively met the chopsticks halfway, the mouth sung open, and plop! - the food disappeared inside. Slices of raw fish, spinach - everything was devoured in this fashion. There was nothing in his style of eating to distinguish him from the hippopotamus Tomoe had once seen in a Disney film.

And again and again, why, oh why, Joe Rosenthal, were you so surprised when skirts got long and waists natural? For three long years it had been coming. It was a style, Mr. Rosenthal. Style is never unpredictable. But Rosenthal and Levine are not occupied with style. They believe that everything changes twice a year and they want it to. Otherwise people wouldn't have to buy so many clothes. Nor are the manufacturers occupied with quality because it wears and makes future buying unnecessary. They are not concerned with whether clothes are useful or beautiful or functional. That, apparently, is not a part of their job.

After all, the butt of Fashion's dirtiest jokes is the public. The present American boast, that all women can be beautifully dressed if they choose, has been so clearly stated in so many ways for so long a time, that a large number of American women believe themselves to be beautifully dressed who are actually horrors to behold. Take those $10.75 copies of the dresses worn by the Duchess of Windsor in the summer of 1937. You could tell by the look on the faces of the American girls who wore them that they really felt beguiling enough to snatch off a Duke because they had a modified silhouette corresponding to that of a Duchess. The actual dress, stinted on material, cheaply imitated as to print design, bad in color and ill-fitting, was a horror to behold. You may say, if the girl feels like a Duchess, what more do you ask? I say, she looks to me like the worst mass-pro- duced imitation of a Duchess I can imagine, and it just isn't pretty.

Greenie had brought together ingredients for cherry bread. It was a variation on Irish soda bread, baked in a cast-iron skillet with dried cherries and pepitas instead of raisins and caraway seeds. At lunch, she would serve it with a spinach gorgonzola salad (the dressing sweet, to appease Ray) and a veal roast studded, porcupine fashion, with long, thin slivers of garlic, ginger, and chili pepper.