Leaf Texture Quotes

I seek truth and beauty in the transparency of an autumn leaf, in the perfect form of a seashell on the beach, in the curve of a woman's back, in the texture of an ancient tree trunk, but also in the elusive forms of reality.

A day, a livelong day, is not one thing but many. It changes not only in growing light toward zenith and decline again, but in texture and mood, in tone and meaning, warped by a thousand factors of season, of heat or cold, of still or multi winds, torqued by odors, tastes, and the fabrics of ice or grass, of bud or leaf or black-drawn naked limbs. And as a day changes so do its subjects, bugs and birds, cates, dogs, butterflies and people.

Last year I had a very unusual experience. I was awake, with my eyes closed, when I had a dream. It was a small dream about time. I was dead, I guess, in deep black space high up among many white stars. My own consciousness had been disclosed to me, and I was happy. Then I saw far below me a long, curved band of color. As I came closer, I saw that it stretched endlessly in either direction, and I understood that I was seeing all the time of the planet where I had lived. It looked like a woman’s tweed scarf; the longer I studied any one spot, the more dots of color I saw. There was no end to the deepness and variety of the dots. At length, I started to look for my time, but, although more and more specks of color and deeper and more intricate textures appeared in the fabric, I couldn’t find my time, or any time at all that I recognized as being near my time. I couldn’t make out so much as a pyramid. Yet as I looked at the band of time, all the individual people, I understood with special clarity, were living at the very moment with great emotion, in intricate detail, in their individual times and places, and they were dying and being replaced by ever more people, one by one, like stitches in which whole worlds of feeling and energy were wrapped, in a never-ending cloth. I remembered suddenly the color and texture of our life as we knew it- these things had been utterly forgotten- and I thought as I searched for it on the limitless band, “that was a good time then, a good time to be living.” And I began to remember our time. I recalled green fields with carrots growing, one by one, in slender rows. Men and women in bright vests and scarves came and pulled the carrots out of the soil and carried them in baskets to shaded kitchens, where they scrubbed them with yellow brushes under running water…I saw may apples in forest, erupting through leaf-strewn paths. Cells on the root hairs of sycamores split and divided and apples grew striped and spotted in the fall. Mountains kept their cool caves, and squirrels raced home to their nests through sunlight and shade. I remembered the ocean, and I seemed to be in the ocean myself, swimming over orange crabs that looked like coral, or off the deep Atlantic banks where whitefish school. Or again I saw the tops of poplars, and the whole sky brushed with clouds in pallid streaks, under which wilds ducks flew, and called, one by one, and flew on. All these things I saw. Scenes grew in depth and sunlit detail before my eyes, and were replaced by ever more scenes, as I remembered the life of my time with increasing feeling. At last I saw the earth as a globe in space, and I recalled the ocean’s shape and the form of continents, saying to myself with surprise as I looked at the planet, “Yes, that’s how it was then, that part there we called ‘France’”. I was filled with the deep affection of nostalgia- and then I opened my eyes.

Sshhhhh from rain, pitpitpit from hemlock, bloink from maple, and lastly popp of falling alder water. Alder drops make a slow music. It takes time for fine rain to traverse the scabrous rough surface of an alder leaf. The drops aren't as big as maple drops, not enough to splash, but the popp ripples the surface and sends out concentric rings. I close my eyes and listen to the voices of the rain. The reflecting surface of the pool is textured with their signatures, each one different in pace and resonance. Every drip it seems is changed by its relationship with life, whether it encounters moss or maple or fir bark or my hair. And we think of it as simply rain, as if it were one thing, as if we understood it. I think that moss knows rain better than we do, and so do maples. Maybe there is no such thing as rain; there are only raindrops, each with its own story.

In the valleys, it was already night, lamps coming on in the mossy, textured loam, the fresh-smelling darkness expanding, unfolding its foliage. The three of them drank Old Monk, watched as the black climbed all the way past their toes and their knees, the cabbage-leafed shadows reaching out and touching them on their cheeks, noses, enveloping their faces. The black climbed over the tops of their heads and on to extinguish Kachenjunga glowing a last brazen pornographic pink... each of them separately remembered how many evenings they'd spent like this... how unimaginable it was that they would soon come to an end. Here Sai had learned how music, alcohol, and friendship together could create a grand civilization. "Nothing so sweet, dear friends -" Uncle Potty would say raising his glass before he drank. There were concert halls in Europe to which Father Booty would soon return, opera houses where music molded entire audiences into a single grieving or celebrating heart, and where the applause rang like a downpour... But could they feel as they did here? Hanging over the mountain, hearts half empty-half full, longing for beauty, for innocence that now knows. With passion for the beloved or for the wide world or for worlds beyond this one... Sai thought of how it had been unclear to her what exactly she longed for in the early days at Cho Oyu, that only the longing itself found its echo in her aching soul. The longing was gone now, she thought, and the ache seemed to have found its substance.

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination! Wait, something just crunched? "See, there are five parts to a good chicken-and-egg rice bowl. Chicken... eggs... rice... onions... and warishita. *Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy. For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness. For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious! Basically I took the idea of a Japanese chicken-and-egg rice bowl... ... and rebuilt it using only French techniques!" "Yukihira! I wanna try it too!" "Oh, uh, sorry. I only made that one." "Awww! You've gotta make one for me someday!" "There is one thing I still don't understand. When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out! "How did you make this filling work?!" "I know! The crunch!" "Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it... ... and then stuffed it inside the quail!" "Aha! Just like during the Camp Shokugeph!" It's the same idea behind the Chou Farci Shinomiya made! The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!

It was an imprudent idea to begin with.” “I shan’t argue with you on that point.” Rose scoffed at him. “You don’t get to play morally superior with me, Grey. I may have been stupid enough to conspire against you, but you didn’t even recognize someone you’ve known for years! If one of us must be the bigger idiot, I think it must be you!” Oh dear God. She covered her mouth with her hand. What had she just said? Dark arched brows pulled together tightly over stormy blue eyes. “You’re right,” he agreed. “I am an idiot, but only because I allowed this ridiculous ruse past the point when I realized your identity.” Rose froze-like a damp leaf on an icy pond. “You knew?” And yet he continued to pretend…oh, he was worse than she by far. “Of course I knew.” He glowered at her. “Blindfold me and I would know the scent of your skin, the exact color and texture of your skin. Do you not realize that I know the color of your eyes right down to the flecks of gold that light their depths?” Heart pounding, stomach churning in shock, Rose could only stare at him. How could he say such things to her and sound so disgusted? “When?” Her voice was a ragged whisper. “When did you know?” “I suspected before but tried to deny it. The morning after we last met I took one look at your sweet mouth and knew there couldn’t be two women in the world, let alone London with the same delectable bottom lip.” It hurt. Oh, she hadn’t thought hearing him say such wonderful things could hurt so much! She pressed a hand to her chest. “You suspected and yet you made love to me any way.” “Made love?” He snorted. “That’s a girl’s term, Rose. What you and I did…it was something far worse than making trite love.” Worse? How could he malign what had transpired between them. “So you regret it, despite your own choice to continue with the charade.” “What I regret,” he growled, suddenly moving toward her, “is your sudden attack of conscience.” He was mad. She took a step back. “I don’t understand you.” “If only you had managed to keep your guilt where it belonged.” A ravaged smile curved his lips as he shook his head. “We might have continued on, with neither being the wiser, but now we must endure the rest of the Season together, knowing what we can no longer have.” “Then you admit you have feelings for me.” He laughed hollowly. “So many I can scarce discern them all.” It was a hollow victory at best. “If you care for me and I for you, then why can we not reveal our feelings? You have but to ask and I’m yours.

Last year I had a very unusual experience. I was awake, with my eyes closed, when I had a dream. It was a small dream about time. I was dead, I guess, in deep blank space high up above many white stars. My own consciousness had been disclosed to me, and I was happy. Then I saw far below me a long, curved band of color. As I came closer, I saw that it stretched endlessly in either direction, and I understood that I was seeing all the time of the planet where I had lived. It looked like a woman’s tweed scarf; the longer I studied any one spot, the more dots of color I saw. There was no end to the deepness and variety of dots. At length I started to look for my time, but, although more and more specks of color and deeper and more intricate textures appeared in the fabric, I couldn’t find my time, or any time at all that I recognized as being near my time. I couldn’t make out so much as a pyramid. Yet as I looked at the band of time, all the individual people, I understood with special clarity, were living at that very moment with great emotion, in intricate, detail, in their individual times and places, and they were dying and being replaced by ever more people, one by one, like stitches in which wholly worlds of feeling and energy were wrapped in a never-ending cloth. I remembered suddenly the color and texture of our life as we knew it- these things had been utterly forgotten- and I thought as I searched for it on the limitless band, “that was a good time then, a good time to be living.” And I began to remember our time. I recalled green fields with carrots growing, one by one, in slender rows. Men and women in bright vests and scarves came and pulled the carrots out of the soil and carried them in baskets to shaded kitchens, where they scrubbed them with yellow brushes under running water. I saw white-faced cattle lowing and wading in creeks. I saw May apples in forests, erupting through leaf-strewn paths. Cells on the root hairs of sycamores split and divided, and apples grew spotted and striped in the fall. Mountains kept their cool caves and squirrels raced home to their nests through sunlight and shade. I remembered the ocean, and I seemed to be in the ocean myself, swimming over orange crabs that looked like coral, or off the deep Atlantic banks where whitefish school. Or again I saw the tops of poplars, and the whole sky brushed with clouds in pallid streaks, under which wild ducks flew with outstretched necks, and called, one by one, and flew on. All these things I saw. Scenes grew in depth and sunlit detail before my eyes, and were replaced by ever more scenes, as I remember the life of my time with increasing feeling. At last I saw the earth as a globe in space, and I recalled the ocean’s shape and the form of continents, saying to myself with surprise as I looked at the planet, “yes, that’s how it was then, that part there was called France.” I was filled with the deep affection of nostalgia- and then I opened my eyes. We all ought to be able to conjure up sights like these at will, so that we can keep in mind the scope of texture’s motion in time.

Naming it after the capital city demonstrates that for a Cuban, this is more than just another cigar; it's a world of rich textures that can only be born in the unique blend of sun and soil belonging to the Pinar del Rio region and the skill of the people who roll them. A Habano consists of a filler, a binder and the wrapper. The filler is the tobacco that makes up the heart of the cigar, giving it its bulk as well as rich flavours and aromas. The three leaves that constitute the filler come from the Criollo plant, taken from different levels. Ligero, from the top-most part of the plant, provides the cigar its strength. While Seco, taken from the middle part of the plant, is the source of its aroma, Volado from the bottom effects combustibility. Binder, a tobacco leaf matured for 12 months, holds the filler in place and defines its shape as well as smoke quality. The wrapper is a exquisitely thin leaf that forms the outer surface of the cigar.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Life becomes ideas and the ideas return to life, each is caught up in the vortex in which he first committed only measured stakes, each is led on by what he said and the response he received, led on by his own thought of which he is no longer the sole thinker. No one thinks any more, everyone speaks, all live and gesticulate within Being, as I stir within my landscape, guided by gradients of differences to be observed or to be reduced if I wish to remain here or to go yonder. Whether in discussion or in monologue, the essence in the living and active state is always a certain vanishing point indicated by the arrangement of the words, their "other side," inaccessible, save for him who accepts to live first and always in them. As the nervure bears the leaf from within, from the depths of its flesh, the ideas are the texture of experience, its style, first mute, then uttered. Like every style, they are elaborated within the thickness of being and, not only in fact but also by right, could not be detached from it, to be spread out on display under the gaze.

A day, a livelong day, is not one thing but many. It changes not only in growing light toward zenith and decline again, but in texture and mood, in tone and meaning, warped by a thousand factors of season, of heat or cold, of still or multi winds, torqued by odors, tastes, and the fabrics of ice or grass, of bud or leaf or black-drawn naked limbs. As a day changes so do its subjects, bugs and birds, cats, dogs, butterflies and people.

BEEF AND PORTOBELLO PASTA Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish. SERVES 4 | 1 cup per serving 1 cup dried whole-grain small shell macaroni 1 pound extra-lean ground beef 1 medium portobello mushroom, stem trimmed, cut into ¾-inch cubes (about 1 cup) 1 cup chopped onion 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce ½ cup water 1 medium dried bay leaf 1 teaspoon sugar 1 teaspoon dried Italian seasoning, crumbled ½ teaspoon pepper ½ teaspoon crushed red pepper flakes (optional) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. PER SERVING calories 309 total fat 6.5 g saturated 2.5 g trans 0.5 g polyunsaturated 1.0 g monounsaturated 2.5 g cholesterol 62 mg sodium 108 mg carbohydrates 35 g fiber 5 g sugars 8 g protein 31 g calcium 66 mg potassium 855 mg dietary exchanges 1½ starch 3 vegetable 3 lean meat

I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly. I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.

January 8 Look with intensity ...It seems to me that learning is astonishingly difficult, as is listening also. We never actually listen to anything because our mind is not free; our ears are stuffed up with those things that we already know, so listening becomes extraordinarily difficult. I think—or rather, it is a fact—that if one can listen to something with all of one’s being, with vigor, with vitality, then the very act of listening is a liberative factor, but unfortunately you never do listen, as you have never learned about it. After all, you only learn when you give your whole being to something. When you give your whole being to mathematics, you learn; but when you are in a state of contradiction, when you do not want to learn but are forced to learn, then it becomes merely a process of accumulation. To learn is like reading a novel with innumerable characters; it requires your full attention, not contradictory attention. If you want to learn about a leaf—a leaf of the spring or a leaf of the summer—you must really look at it, see the symmetry of it, the texture of it, the quality of the living leaf. There is beauty, there is vigor, there is vitality in a single leaf. So to learn about the leaf, the flower, the cloud, the sunset, or a human being, you must look with all intensity.

Paper, I understand, was invented by the Chinese; but Western paper is to us no more than something to be used, while the texture of Chinese paper and Japanese paper gives us a certain feeling of warmth, of calm and repose. Even the same white could as well be one color for Western paper and another for our own. Western paper turns away the light, while our paper seems to take it in, to envelop it gently, like the soft surface of a first snowfall. It gives off no sound when it is crumpled or folded, it is quiet and pliant to the touch as the leaf of a tree.

The snare of “long-life” foods can directly affect our health. Take the average loaf of bread available today. To adapt the production of bread to the food industry’s goal of a large market for cheaply and efficiently produced foodstuffs, the wheat germ, which contains the natural oils that give bread its true, wholesome flavor and make it nutritious, has to be removed, since it causes bread to rot within a day. To make up for this loss of flavor and texture, the wheat, after it is heavily processed into white flour, is made into a bread-like product that contains preservatives and additives such as the infamous high fructose corn syrup (HFCS).42 Or, in the case of many organic packaged breads that last for days, organic sugars and other strange-sounding ingredients are added.