Janet Cooke Quotes

I wasn’t a fabulous cook. I didn’t have a boyfriend, much less a husband. And I wasn’t a big financial success. I could live with all those failings as long as I knew that once in a while I looked really hot.

My grandmother is a little Cuban woman who cooks all day and speaks Spanish. Your grandmother watches pay-per-view porn." "She used to watch the Weather Channel, but she said there wasn't enough action." -Ranger and Stephanie

Cooking wasn’t so bad, I thought. In fact, it was a lot like sex. Sometimes it didn’t seem like such a good idea in the beginning, but then after you got into it …

We were discussing a grisly double murder and Rodriguez was telling us all this in the same sort of conversational tone a person might use to pass on a favorite lasagna recipe. And I was responding with the same enthusiasm a new cook might show. I was simultaneously horrified and impressed with myself.

Surely we should try to save something that, when done well, is not only a supreme example of the art of cooking, but a dish that encapsulates humankind's entire culinary history?

We parked in back and walked down the stairs with their polished brass railings, past the old-fashioned kitchen. We could see the chefs cooking. It smelled like stew, or meat loaf, the way time should smell, solid and nourishing.

At night she began cooking things in the kitchen, things too strange to mention. She steeped oleander in boiling water, and the roots of a vine with white trumpet flowers that glowed like faces. She soaked a plant collected in moonlight from the neighbors’ fence, with little heart-shaped flowers. Then she cooked the water down; the whole kitchen smelled like green and rotting leaves. She threw out pounds of the wet-spinach green stuff into somebody else’s dumpster. She wasn’t talking to me anymore. She sat on the roof and talked to the moon.

Preparing a dish or a meal is not merely an effort to satisfy physical hunger but often a quest for the good life.

The pie-cook and the pie-consumer are both lucky if the smell of the pie 'sells' not only its desirability as biological fuel but also remembrance of pies past.

A cook who has gone to extra trouble, who loves you enough not to just toss the stew onto a plate with a lump of bread, but to craft for it its own little pastry gift-box. Is this the crux of it?

My grandmother is a little Cuban woman who cooks all day and speaks Spanish. Your grandmother watches pay-per-view porn.” “She used to watch the Weather Channel, but she said there wasn’t enough action.

It takes just a few ingredients to make a healthy meal, yet industrial food companies have Americans convinced there’s no time to cook. You eat bland soup from a can, even though leeks browned with butter taste like heaven.

There was no doubt in the minds of nineteenth-century cooks and cookbook writers that there was something about pie - a difficult to grasp something that made it universally esteemed in a way that cake or stew or soup was not.

There is a type of pie strongly associated with Scotland which has aesthetic and health dangers that justify its inclusion here amongst the sinister pies. It is the Fried Pie - which is just what it says, a baked pie cooked a second time by frying. Scotland is not called the Land of the Brave for nothing.

The traditional ingredients of the 'oggie', as it is called in the old Cornish language, are naturally disputed, but on some things most experts agree: the meat must be chopped, not minced, the vegetables (perhaps potato, onion and turnip) must be sliced and the ingredients are not pre-cooked before they are put in the pastry.

Alan Ladd as Neale Jordan Veronica Lake as Ellen Hillman Mike Mazurki as Paul Fontana Elisha Cook Jr. as Ciro Ricci Gloria Graham as May Martell Frank Lovejoy as Randolph McGraw Hugh Beaumont as Charlie Gray Lloyd Nolan as Victor Haskell June Lockhart as Janet Haskell James Craig as Eddie Lomax Laird Cregar as Frank Perkins William Bendix as Art Barker Richard Denning as Jerry Markle James Gleason as Sam Menard Tom Drake as Roy Douglas Dick as Tommy Barrow Virginia Grey as Claire Allen Farley Granger as Andy Hillman Edward Ryan as Gerald

When I had the third breakdown, the mini-breakdown, I was in the late stages of writing this book. Since I could not cope with communication of any kind during that period, I put an auto-response message on my E-mail that said I was temporarily unreachable, and a similar message on my answering machine. Acquaintances who had suffered depression knew what to make of these outgoing messages. They wasted no time. I had dozens and dozens of calls from people offering whatever they could offer and doing it glowingly. “I will come to stay the minute you call,” wrote Laura Anderson, who also sent a wild profusion of orchids, “and I’ll stay as long as it takes you to get better. If you’d prefer, you are of course always welcome here; if you need to move in for a year, I’ll be here for you. I hope you know that I will always be here for you.” Claudia Weaver wrote with questions: “Is it better for you to have someone check in with you every day or are the messages too much of a burden? If they are a burden, you needn’t answer this one, but whatever you need—just call me, anytime, day or night.” Angel Starkey called often from the pay phone at her hospital to see if I was okay. “I don’t know what you need,” she said, “but I’m worrying about you all the time. Please take care of yourself. Come and see me if you’re feeling really bad, anytime. I’d really like to see you. If you need anything, I’ll try to get it for you. Promise me you won’t hurt yourself.” Frank Rusakoff wrote me a remarkable letter and reminded me about the precious quality of hope. “I long for news that you are well and off on another adventure,” he wrote, and signed the letter, “Your friend, Frank.” I had felt committed in many ways to all these people, but the spontaneous outpouring astounded me. Tina Sonego said she’d call in sick for work if I needed her—or that she’d buy me a ticket and take me to someplace relaxing. “I’m a good cook too,” she told me. Janet Benshoof dropped by the house with daffodils and optimistic lines from favorite poems written in her clear hand and a bag so she could come sleep on my sofa, just so I wouldn’t be alone. It was an astonishing responsiveness.

RESISTANCE TO CHANGE? “The canal system of this country is being threatened by the spread of a new form of transportation known as ’railroads’ and the federal government must preserve the canals. . . . If canal boats are supplanted by ’railroads,’ serious unemployment will result. Captains, cooks, drivers, hostlers, repairmen, and lock tenders will be left without means of livelihood, not to mention the numerous farmers now employed growing hay for the horses. . . . As you may well know, Mr. President, ’railroad’ carriages are pulled at the enormous speed of 15 miles per hour by ’engines’ which, in addition to endanging life and limb of passengers, roar and snort their way through the countryside, setting fire to crops, scaring the livestock and frightening women and children. The Almighty certainly never intended that people should travel at such breakneck speed.” The above communication was from Martin Van Buren, then governor of New York, to President Andrew Jackson on January 21, 1829. In 1832 Van Buren was elected vice president of the United States under Andrew Jackson’s second term. In 1836 Van Buren was elected president of the United States. It is also interesting that the first railroad into Washington, DC, was completed in time to bring visitors from Philadelphia and New York to Van Buren’s inauguration. Sources: Janet E. Lapp, “Ride the Horse in the Direction It’s Going,” American Salesman, October 1998, pp. 26–29; and The World Book Encyclopedia, Volume 20 (Chicago: World Book—Childcraft International, Inc.), 1979, p. 214. 2

she convalesces. She’s finally agreed that we need a housekeeper-cum-cook. Bertie’s

The problem with cooking meat this way [open fire] is that even if it does not burn, the valuable and tasty juices drip away and the meat dries and shrinks. Other cooks at other times got around this problem by wrapping the meat up to protect it - in leaves, for example. Or clay. Clay that, to another cook in perhaps, another time and place, felt just like dough. This last inspired step created the primitive meat pie - something medieval cooks called a 'bake-mete'.

The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.

The gluten content of the final wheat dough can be manipulated by the cook in a number of ways depending on the ultimate goal, whether it be sturdy bread or flaky pastry. (...) The first trick is to use exactly the right amount of water, for it is water that activates the gluten in flour. Fat is the second trick, and it helps the texture of pastry in a number of ways. Fat coats little packets of flour, waterproofing them and limiting the amount of water that gets in (less water, so less gluten), and it keeps the gluten strands 'short'. Little smears and gobbets of fat also separate the mini layers of dough, so that they form individual flakes or crumbs, not a solid mass.

Wheat from northern Italy is 'soft' - that is, it is already low in gluten so is ideal for pastry-making. Butter was the fat of choice for cooking in northern Italy (and a sign of wealth), compared with the oil of the south of the country, and there is no doubt that butter makes the finest pastry for sweet pies and tarts. (...) The situation in Britain was different. In Britain, butter was food for the poor. The wealthy in Britain preferred lard, maybe because the animal had to be killed to obtain the fat, thus its perceived value was higher. Lard makes superb huge 'raised' or 'standing' pies full of meat, which flourished to become one of the jewels in England's culinary crown.

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.

We humans are constantly on the move around the world, and when we migrate we take our eating habits with us. We do so to use our agricultural and culinary knowledge, and because eating familiar food maintains our link with home and eases our homesickness. We may have to substitute ingredients and adapt our cooking methods, but even after several generations, our heritage is still evident in the food we serve at home.

The city of Gloucester, by ancient custom, presented a lamprey pie to the sovereign at Christmas time, as a token of loyalty. Lampreys are scaleless freshwater sucker-fish resembling eels, desirable in the past for their oily, gamey flesh. The tradition of gifting lamprey pies to the royal family continued until the end of Queen Victoria's reign, but was revived for the coronation of Queen Elizabeth II in 1953 when a 42-pound pie was cooked by the RAF catering crops.

Agnes added the yolks of half a dozen eggs to her stuffing, cracking each one over a small bowl so the white ran into it, then dropping each golden orb into the crumbled mixture, where it gleamed like a small sun. Taking up a long metal spoon, she began to stir the ingredients together, cutting again and again through the mix until it had transformed to a rich yellow-tinged forcemeat.

Still riled, Agnes picked up the calf's head and plunged it into a pot with white wine, lemon pickle, walnut-and-mushroom catsup, an anchovy, a blade of mace, and a bundle of sweet herbs, then set the pot on the stove.

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

Have you ever considered how Ellie feels? In all these years, she and your father have never bought a new couch or lamp. She cooks in your Mom’s pans, she eats off her plates. How strange must that feel? Are you certain that you’re the outsider?

Every evening I sat on the music-stool and wrote down my day, and it was as if I, Anna, were nailing Anna to the page. Every day I shaped Anna, said: Today I got up at seven, cooked breakfast for Janet, sent her to school, etc. etc., and felt as if I had saved that day from chaos. Yet now I read those entries and feel nothing. I am increasingly afflicted by vertigo where words mean nothing. Words mean nothing. They have become, when I think, not the form into which experience is shaped, but a series of meaningless sounds, like nursery talk, and away to one side of experience. Or like the sound track of a film that has slipped its connection with the film. When I am thinking I have only to write a phrase like ‘I walked down the street’, or take a phrase from a newspaper, ‘economic measures which lead to the full use of …’ and immediately the words dissolve, and my minds starts spawning images which have nothing to do with the words, so that every word I see or hear seems like a small raft bobbing about on an enormous sea of images. So I can’t write any longer. Or only when I write fast, without looking back at what I have written. For if I look back, then the words swim and have no sense and I am conscious only of me, Anna, as a pulse in a great darkness, and the words that I, Anna, write down are nothing, or like the secretions of a caterpillar that are forced out in ribbons to harden in the air.

There has been a more recent case, known to the historians at the Admiralty Library as ‘the great mashed potato mutiny’. At Singapore in 1945 the crew of the landing ship Northway were served badly-prepared reconstituted mashed potato after some had spent the morning peeling real potatoes (it transpired that the cooks had managed to burn these). This was the trigger to down tools and refuse orders to fall in, but again this single incident was not the sole cause, having been preceded by some weeks of complaints about the food in general.

It is not the facilities of the cooking stove which make for good food, it is the expertise and care of the cook.

Franks took the ball from Lamp and gave him a pat on the butt. “Fuck of a day, kid,” he said, and Lamp trudged to the dugout. He’d entered the game with a 2.36 earned run average. After allowing six runs in ten minutes, he left with an ERA of 4.42. Janet Lamp

Alan Ladd as Neale Jordan Veronica Lake as Ellen Hillman Mike Mazurki as Paul Fontana Elisha Cook Jr. as Ciro Ricci Gloria Graham as May Martell Frank Lovejoy as Randolph McGraw Hugh Beaumont as Charlie Gray Lloyd Nolan as Victor Haskell June Lockhart as Janet Haskell James Craig as Eddie Lomax Laird Cregar as Frank Perkins William Bendix as Art Barker Richard Denning as Jerry Markle James Gleason as Sam Menard Tom Drake as Roy Douglas Dick as Tommy Barrow Virginia Grey as Claire Allen