Mushroom House Quotes

We've searched our database for all the quotes and captions related to Mushroom House. Here they are! All 57 of them:

I invited Intuition to stay in my house when my roommates went North. I warned her that I am territorial and I keep the herb jars in alphabetical order. Intuition confessed that she has a ‘spotty employment record.’ She was fired from her last job for daydreaming. When Intuition moved in, she washed all the windows, cleaned out the fireplace, planted fruit trees, and lit purple candles. She doesn’t cook much. She eats beautiful foods, artichokes, avocadoes, persimmons and pomegranates, wild rice with wild mushrooms, chrysanthemum tea. She doesn’t have many possessions. Each thing is special. I wish you could see the way she arranged her treasures on the fireplace mantle. She has a splendid collection of cups, bowls, and baskets. Well, the herbs are still in alphabetical order, and I can’t complain about how the house looks. Since Intuition moved in, my life has been turned inside out.
J. Ruth Gendler (The Book of Qualities)
The Internet is a bright house standing above a dark cellar with a dirt floor. Falsehoods sprout like mushrooms in that cellar.
Stephen King (Sleeping Beauties)
It’s not nice to think of children growing up like mushrooms, in the dark.
Shirley Jackson
All money is imaginary," answered the Calcatrix simply. "Money is magic everyone agrees to pretend is not magic. Observe! You treat it like magic, wield it like magic, fear it like magic! Why should a body with more small circles of copper or silver or gold than anyone else have an easy life full of treats every day and sleeping in and other people bowing down? The little circles can't get up and fight a battle or make a supper so splendid you get full just by looking at it or build a house of a thousand gables. They can do those things because everyone agrees to give them power. If everyone agreed to stop giving power to pretty metals and started giving it to thumbnails or mushroom caps or roof shingles or first kisses or tears or hours or puffin feathers, those little circles would just lay there tarnishing in the rain and not making anyone bow their noses down to the ground or stick them up in the air.
Catherynne M. Valente (The Girl Who Soared Over Fairyland and Cut the Moon in Two (Fairyland, #3))
You wanted Death? This is it. Dirt and decay, nothing more. Death translates us all into earth.” He frowned at me, his cheeks puffing slightly. “Are you disappointed? Did you want a man in black robes? I’m sure I’ve a set somewhere. A dour, thin face with bony hands? I’ve more bones in this house than you could ever count. You’ve been moping over half the world looking for Death as though that word meant anything but cold bodies and mushrooms growing out of young girls’ eye-sockets. What an exceptionally stupid child!” Suddenly he moved very fast, like a turtle after a spider—such unexpected movement from a thing so languid and round. He clapped my throat in his hand, squeezing until I could not breathe…I whistled and wheezed, beating at his chest, and my vision blurred, thick as blood. “You want Death?” he hissed. “I am Death. I will break your neck and cover you with my jar of dirt. When you kill, you become Death, and so Death wears a thousand faces, a thousand robes, a thousand gazes.” He loosened his grip. “But you can be Death, too. You can wear that face and that gaze. Would you like to be Death? Would you like to live in this house and learn his trade?
Catherynne M. Valente (In the Night Garden (The Orphan's Tales, #1))
Um… Eve…can I ask…?” “About what?” Eve was still frowning at the pasta like she suspected it to do something clever, like try to escape the pot. “You and Michael.” “Oh.” A surge of pink to Eve’s cheeks. Between that and the fact that she was wearing colors outside of the Goth red and black rainbow, she looked young and very cute. “Well. I don’t know if it’s – God, he’s just so–” “Hot?” Claire asked. “Hot,” Eve admitted. “Nuclear hot. Surface of the sun hot. And–” She stopped, the flush in her cheeks getting darker. Claire picked up a wooden spoon and poked the pasta, which was beginning to loosen up. “And?” “And I was planning on putting the moves on him before all this happened. That’s why I had on the garters and stuff. Planning ahead.” “Oh, wow.” “Yeah, embarrassing. Did he peek?” “When you were changing?” Claire asked. “I don’t think so. But I think he wanted to.” “That’s okay then.” Eve blinked down at the pasta, which had formed a thick white foam on top. “Is it supposed to be doing that?” Claire hadn’t ever seen it happen at her parents’ house. But then again, they hadn’t made spaghetti much. “I don’t know.” “Oh, crap!” The white foam kept growing, like in one of those cheesy science fiction movies. The foam that ate the Glass House…it mushroomed up over the top of the pot and down over the sides, and both girls yelped as it hit the burners and began to sizzle and pop. Claire grabbed the pot and moved it. Eve turned down the burner. “Right, pasta makes foam, good to know. Too hot. Way too hot.” “Who? Michael?” Claire asked, and they dissolved in giggles.
Rachel Caine (The Dead Girls' Dance (The Morganville Vampires, #2))
It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.
Peter Mayle (A Year in Provence)
TIME WENT ON, life with the children unfolding in its own ecosystem, small plastic toys seeming to grow up from the carpet like mushrooms, clothes falling to the floor like autumn leaves. Every once in a while she would blaze through the house and clean everything--at which point, the process would start all over.
Erica Bauermeister (Joy for Beginners)
You’re not a mushroom who popped up after a rain. You have parents.
Ann Patchett (The Dutch House)
what felt like skin the texture of cooked mushroom.
Richard Matheson (Hell House)
Envisioning fungi as nanoconductors in mycocomputers, Gorman (2003) and his fellow researchers at Northwestern University have manipulated mycelia of Aspergillus niger to organize gold into its DNA, in effect creating mycelial conductors of electrical potentials. NASA reports that microbiologists at the University of Tennessee, led by Gary Sayler, have developed a rugged biological computer chip housing bacteria that glow upon sensing pollutants, from heavy metals to PCBs (Miller 2004). Such innovations hint at new microbiotechnologies on the near horizon. Working together, fungal networks and environmentally responsive bacteria could provide us with data about pH, detect nutrients and toxic waste, and even measure biological populations.
Paul Stamets (Mycelium Running: How Mushrooms Can Help Save the World)
WHAT KIND OF TIMES ARE THESE There’s a place between two stands of trees where the grass grows uphill and the old revolutionary road breaks off into shadows near a meeting-house abandoned by the persecuted who disappeared into those shadows. I’ve walked there picking mushrooms at the edge of dread, but don’t be fooled this isn’t a Russian poem, this is not somewhere else but here, our country moving closer to its own truth and dread, its own ways of making people disappear. I won’t tell you where the place is, the dark mesh of the woods meeting the unmarked strip of light — ghost-ridden crossroads, leafmold paradise: I know already who wants to buy it, sell it, make it disappear. And I won’t tell you where it is, so why do I tell you anything? Because you still listen, because in times like these to have you listen at all, it’s necessary to talk about trees.
Adrienne Rich (Collected Early Poems, 1950-1970)
In college, she didn’t take mushrooms or microdose acid and only kind of enjoyed the occasional glass of wine, and when she saw a person having a mental health crisis in the street, she gave them a lot of distance and the next time she needed to go down that street she tried to find another way.
Grady Hendrix (How to Sell a Haunted House)
At childhood’s end, the houses petered out into playing fields, the factory, allotments kept, like mistresses, by kneeling married men, the silent railway line, the hermit’s caravan, till you came at last to the edge of the woods. It was there that I first clapped eyes on the wolf. He stood in a clearing, reading his verse out loud in his wolfy drawl, a paperback in his hairy paw, red wine staining his bearded jaw. What big ears he had! What big eyes he had! What teeth! In the interval, I made quite sure he spotted me, sweet sixteen, never been, babe, waif, and bought me a drink, my first. You might ask why. Here’s why. Poetry. The wolf, I knew, would lead me deep into the woods, away from home, to a dark tangled thorny place lit by the eyes of owls. I crawled in his wake, my stockings ripped to shreds, scraps of red from my blazer snagged on twig and branch, murder clues. I lost both shoes but got there, wolf’s lair, better beware. Lesson one that night, breath of the wolf in my ear, was the love poem. I clung till dawn to his thrashing fur, for what little girl doesn’t dearly love a wolf? Then I slid from between his heavy matted paws and went in search of a living bird – white dove – which flew, straight, from my hands to his hope mouth. One bite, dead. How nice, breakfast in bed, he said, licking his chops. As soon as he slept, I crept to the back of the lair, where a whole wall was crimson, gold, aglow with books. Words, words were truly alive on the tongue, in the head, warm, beating, frantic, winged; music and blood. But then I was young – and it took ten years in the woods to tell that a mushroom stoppers the mouth of a buried corpse, that birds are the uttered thought of trees, that a greying wolf howls the same old song at the moon, year in, year out, season after season, same rhyme, same reason. I took an axe to a willow to see how it wept. I took an axe to a salmon to see how it leapt. I took an axe to the wolf as he slept, one chop, scrotum to throat, and saw the glistening, virgin white of my grandmother’s bones. I filled his old belly with stones. I stitched him up. Out of the forest I come with my flowers, singing, all alone. Little Red-Cap
Carol Ann Duffy (The World's Wife)
The woods were definitely changing. Aurora and Phillip could no longer see the sky at all because of the ancient tall trees that stretched far overhead. Pines and other shaggy-barked species shot a hundred feet straight up on massive trunks, some of which were as thick around as a small house. The canopies that spread out at their tops blocked out most of the sun; only a rare dappled shaft made it through. But it didn't feel claustrophobic. The absence of light kept the underbrush low: moss on ancient fallen logs, puddles of shade flowers, mushrooms and tiny lilies. It was airy and endless like the largest cathedral ever imagined.
Liz Braswell (Once Upon a Dream)
To a great extent, friluftsliv is made possible by the Swedish common law of allemansratten (the right of public access), which grants anybody the right to walk, ride a bike or horse, ski, pick berries, or camp anywhere on private land, except for the part that immediately surrounds a private dwelling. In short, that means you can pick mushrooms and flowers, as well as light a campfire and pitch a tent, in somebody else's woods, but not right in front of their house... allemansratten relies on an honor system that can simply be summed up with the phrase "Do not disturb, do not destroy," and trusts that people will use their common sense.
Linda Åkeson McGurk
Horklump M.O.M. Classification: X The Horklump comes from Scandinavia but is now widespread throughout northern Europe. It resembles a fleshy, pinkish mushroom covered in sparse, wiry black bristles. A prodigious breeder, the Horklump will cover an average garden in a matter of days. It spreads sinewy tentacles rather than roots into the ground to search for its preferred food of earthworms. The Horklump is a favourite delicacy of gnomes but otherwise has no discernible use. Horned Serpent M.O.M. Classification: XXXXX Several species of Horned Serpents exist globally: large specimens have been caught in the Far East, while ancient bestiaries suggest that they were once native to Western Europe, where they have been hunted to extinction by wizards in search of potion ingredients. The largest and most diverse group of Horned Serpents still in existence is to be found in North America, of which the most famous and highly prized has a jewel in its forehead, which is reputed to give the power of invisibility and flight. A legend exists concerning the founder of Ilvermorny School of Witchcraft and Wizardry, Isolt Sayre, and a Horned Serpent. Sayre was reputed to be able to understand the serpent, which offered her shavings from its horn as the core of the first ever American-made wand. The Horned Serpent gives its name to one of the houses of Ilvermorny.
Newt Scamander (Fantastic Beasts and Where to Find Them)
When it’s still—when it’s the cellar of a house, or a ring of mushrooms in a forest or a gun emplacement outside Offenburg—it’s called one of two things. If it remains static and unchanging then we call it a despair. If it seeks to extend its influence then it is a malignancy. Or as the Director puts it—a despair will suck you in, but a malignancy is coming to get you.
Ben Aaronovitch (The October Man (Rivers of London, #7.5))
When Jess is my girlfriend, we will eat pizza without mushrooms every Sunday. I'll show her how to enhance the contrast of fingerprints on packing tape and I will let her read my CrimeBusters journals. She'll confide that she has quirks, too, like the fact that she has a tail that she keeps hidden under her jeans. Okay, maybe not a tail. No one really wants a girlfriend with a tail.
Jodi Picoult (House Rules)
We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.
Hilary Mantel (An Experiment in Love: A Novel)
My name is Mary Katherine Blackwood. I am eighteen years old, and I live with my sister Constance. I have often thought that with any luck at all I could have been born a werewolf, because the two middle fingers on both my hands are the same length, but I have had to be content with what I had. I dislike washing myself, and dogs, and noise. I like my sister Constance, and Richard Plantagenet, and Amanita phalloides, the death-cap mushroom. Everyone else in my family is dead.
Shirley Jackson (We Have Always Lived in the Castle)
he had a stammer; he called his dog Astronomer; instead of however he used to say howsoever, and he introduced in his own house a French cuisine, the secret of which, according to his cook’s ideas, consisted in completely altering the natural taste of each dish: in the hands of this culinary master meat turned out to be fish, fish became mushrooms, and macaroni ended up dry as powder; moreover, no carrot would be permitted in a soup that had not first assumed a rhomboidal or trapezoidal shape.
Ivan Turgenev (Sketches from a Hunter's Album: The Complete Edition (Classics))
After waking from that magical dream ages ago, little Alice had devoted all her free time to searching the town for anything that reminded her of Wonderland. No place was safe from her explorations: every bell tower she could sneak into, every alleyway she could slip down when her parents' backs were turned. Top to bottom, high and low, nary a stone unturned. (Mostly low: rabbit holes and mushrooms, tiny caterpillars and large spiderwebs, dumbwaiters and surprisingly small doors in other people's houses she really ought not to have explored and opened.)
Liz Braswell (Unbirthday)
A brick could be used to show you how to live a richer, fuller, more satisfying life. Don’t you want to have fulfillment and meaning saturating your existence? I can show you how you can achieve this and so much more with just a simple brick. For just $99.99—not even an even hundred bucks, I’ll send you my exclusive life philosophy that’s built around a brick. Man’s used bricks to build houses for centuries. Now let one man, me, show you how a brick can be used to build your life up bigger and stronger than you ever imagined. But act now, because supplies are limited. This amazing offer won’t last forever. You don’t want to wake up in ten years to find yourself divorced, homeless, and missing your testicles because you waited even two hours too long to obtain this information. Become a hero today—save your life. Procrastination is only for the painful things in life. We prolong the boring, but why put off for tomorrow the exciting life you could be living today? If you’re not satisfied with the information I’m providing, I’m willing to offer you a no money back guarantee. That’s right, you read that wrong. If you are not 100% dissatisfied with my product, I’ll give you your money back. For $99.99 I’m offering 99.99%, but you’ve got to be willing to penny up that percentage to 100. Why delay? The life you really want is mine, and I’m willing to give it to you—for a price. That price is a one-time fee of $99.99, which of course everyone can afford—even if they can’t afford it. Homeless people can’t afford it, but they’re the people who need my product the most. Buy my product, or face the fact that in all probability you are going to end up homeless and sexless and unloved and filthy and stinky and probably even disabled, if not physically than certainly mentally. I don’t care if your testicles taste like peanut butter—if you don’t buy my product, even a dog won’t lick your balls you miserable cur. I curse you! God damn it, what are you, slow? Pay me my money so I can show you the path to true wealth. Don’t you want to be rich? Everything takes money—your marriage, your mortgage, and even prostitutes. I can show you the path to prostitution—and it starts by ignoring my pleas to help you. I’m not the bad guy here. I just want to help. You have some serious trust issues, my friend. I have the chance to earn your trust, and all it’s going to cost you is a measly $99.99. Would it help you to trust me if I told you that I trust you? Well, I do. Sure, I trust you. I trust you to make the smart decision for your life and order my product today. Don’t sleep on this decision, because you’ll only wake up in eight hours to find yourself living in a miserable future. And the future indeed looks bleak, my friend. War, famine, children forced to pimp out their parents just to feed the dog. Is this the kind of tomorrow you’d like to live in today? I can show you how to provide enough dog food to feed your grandpa for decades. In the future I’m offering you, your wife isn’t a whore that you sell for a knife swipe of peanut butter because you’re so hungry you actually considered eating your children. Become a hero—and save your kids’ lives. Your wife doesn’t want to spread her legs for strangers. Or maybe she does, and that was a bad example. Still, the principle stands. But you won’t be standing—in the future. Remember, you’ll be confined to a wheelchair. Mushrooms are for pizzas, not clouds, but without me, your life will atom bomb into oblivion. Nobody’s dropping a bomb while I’m around. The only thing I’m dropping is the price. Boom! I just lowered the price for you, just to show you that you are a valued customer. As a VIP, your new price on my product is just $99.96. That’s a savings of over two pennies (three, to be precise). And I’ll even throw in a jar of peanut butter for free. That’s a value of over $.99. But wait, there’s more! If you call within the next ten minutes, I’ll even throw in a blanket free of charge. . .
Jarod Kintz (Brick)
You're wrong. Jacob knows we're just friends," Jess says. Mark snorts. "You fucking get paid to be his friend!" I stand up abruptly. "Is that true?" I guess I have never thought about it. My mother arranged for me to meet with Jess. I assumed Jess wanted to do it because she (a) is writing that paper and (b) likes my company, but now I can picture my mother ripping another check out of the checkbook and complaining like always that we don't have enough to cover our expenses. I can picture Jess opening the envelope in her dorm room and tucking that check into the back pocket of her jeans. I can picture her taking Mark out for pizza, using cash that came from my mother's bank account. Gluten-rich mushroom pizza.
Jodi Picoult (House Rules)
The house was squashed like a mushroom by a thatched roof that hung far out over the walls. A pair of windows sparkled on either side of a rounded, heavy wooden door. There was nothing particularly creepy or witch-ish about it at all, except for maybe some leeks that grew on the roof around the higgledy-piggledy chimney (out of which wafted a lovely, homey-smelling smoke). Next to the cottage was a small fenced-in kitchen garden, and even in the low light Rapunzel could see it wasn't given over just to herbs and vegetables. Tall rockets of flowers and pretty, feathery foliage shot colorfully out of the corners. There was even a neat flagstone path that led up to the front door. "Witch?" Flynn asked, skeptical. "Or, like... crunchy earth mother type who drinks herbal teas and pretends the goddess speaks to her?
Liz Braswell (What Once Was Mine)
Funny thing is, only one tribe has a silvershit’s idea what is going on. And it’s not ours. It’s not Antonia’s. And it sure as hell isn’t Titus’s. It’s Sevro’s, and I’m nearly certain he’s the only member in that tribe, unless he’s adopted wolves by now. It is hard to say if he has or hasn’t. Our House does not have family dinners. Though occasionally we’ll see him running along the hillsides at night in his wolfskin, looking, as Cassius put it best, “like some sort of hairy demonchild on hallucinogens.” And once Roque even heard something, not a wolf, howling in the shrouded highlands. Some days Sevro walks around all normalish—insulting everything that moves, except for Quinn. He makes an exception for her, delivering meats and edible mushrooms instead of insults. I think he’s sweet on her even though she’s sweet on Cassius. We
Pierce Brown (Red Rising (Red Rising Saga, #1))
William’s weekend with his friends, Geoffrey and Maggie, was turning out to be neither restful nor enjoyable. Things could have been worse, of course: there must be weekends during which the hosts’ house burns to the ground, one of the guests murders another, the hostess is arrested in extradition proceedings or the guests are all poisoned by the inclusion of death’s cap mushrooms in the stew. Such weekends must be very difficult indeed, not least because of the wording of the thank-you letters that one would have to write. The disaster, whatever it was, could hardly be ignored, but must be referred to tactfully in the letter, and always set in proper perspective. Thus, in the case of the mushroom poisoning, one would comment on how the other courses of the meal were delicious; in the case of the hostess’s arrest, one would say something comforting about the ability of defence lawyers in the jurisdiction to which she was being extradited—and so on, mutatis mutandis, trying at all times to be as positive as possible.
Alexander McCall Smith (A Conspiracy of Friends (Corduroy Mansions, #3))
How is my English?” Tatiana asked Alexander in English. “It’s good,” Alexander replied in English. It was late morning. They were walking through the dense deciduous riverbank woods a few kilometers from home, with two buckets for blueberries, and they were supposed to be talking only in English, but Tatiana backtracked and said in Russian, “I’m reading much better than I’m talking, I think. John Stuart Mill is simply unreadable now instead of unintelligible.” Alexander smiled. “That’s a fine distinction.” He yanked up a couple of mushrooms. “Tania, can we eat these?” Taking them out of his hands and throwing them back on the ground, Tatiana said, “Yes. But we will only be able to eat them once.” Alexander laughed. She said, “I have to teach you how to pick mushrooms, Shura. You can’t just rip them out of the ground like that.” “I have to teach you how to speak English, Tania,” said Alexander. In English, Tatiana continued, “This is my new husband, Alexander Barrington.” And in English, Alexander replied with a smile of pleasure on his face, “And this is my young wife, Tatiana Metanova.” He kissed the top of her braided head and in Russian said, “Tatiana, now say the other words I taught you.” She turned the color of a tomato. “No,” she stated firmly, in English. “I am not saying them.” “Please.” “No. Look for blueberries.” Still in English. She saw that Alexander couldn’t have been less interested in blueberries. “What about later? Will you say them later?” he asked. “Not now, not later,” Tatiana replied bravely. But she was not looking at him. Alexander drew her to him. “Later,” he continued in English, “I will insist that you please me by using your English-speaking tongue in bed with me.” Struggling slightly against him, Tatiana said in English, “It is good I am not understand what you say to me.” “I will show you what I mean,” said Alexander, putting down his bucket. “Later, later,” she acquiesced. “Now, pick up your backet. Collect blueberries.” “All right,” he said in English, not letting go of her. “And it’s bucket. Come on, Tania. Say the other words.” He held her. “Your shyness is an aphrodisiac to me. Say them.” Tatiana, breathless inside and out, said, “All right,” in English. “Pick up your bucket. Let us go house. I will practice love with you.” Alexander laughed. “Make love to you, Tania. Make love to you.
Paullina Simons (The Bronze Horseman (The Bronze Horseman, #1))
The Clintons’ last act before leaving the White House was to take stuff that didn’t belong to them. The Clintons took china, furniture, electronics, and art worth around $360,000. Hillary literally went through the rooms of the White House with an aide, pointing to things that she wanted taken down from shelves or out of cabinets or off the wall. By Clinton theft standards $360,000 is not a big sum, but it certainly underlines the couple’s insatiable greed—these people are not bound by conventional limits of propriety or decency. When the House Government Reform and Oversight Committee blew the whistle on this misappropriation, the Clintons first claimed that the stuff was given to them as gifts. Unfortunately for Hillary, gifts given to a president belong to the White House—they are not supposed to be spirited away by the first lady. The Clintons finally agreed to return $28,000 worth of gifts and reimburse the government $95,000, representing a fraction of the value of what they took. One valuable piece of art the Clintons attempted to steal was a Norman Rockwell painting showing the flame from Lady Liberty’s torch. Hillary had the painting taken from the Oval Office to the Clinton home in Chappaqua, but the Secret Service got wind of it and sent a car to Chappaqua to get it back. Hillary was outraged. Even here, though, the Clintons got the last laugh: they persuaded the Obama administration to let the Clinton Library have the painting, and there it hangs today. In Living History, Hillary put on a straight face and dismissed media reports about the topic. “The culture of investigation,” she wrote, “followed us out the door of the White House when clerical errors in the recording of gifts mushroomed into a full-blown flap, generating hundreds of news stories over several months.”17
Dinesh D'Souza (Hillary's America: The Secret History of the Democratic Party)
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.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!
Yūto Tsukuda (食戟のソーマ 18 [Shokugeki no Souma 18] (Food Wars: Shokugeki no Soma, #18))
Rumours crop in the short summer nights. Dawn finds them like mushrooms in the damp grass. Members of Thomas Cromwell's household have been seeking a midwife in the small hours of the morning. He is hiding a woman at some country house of his, a foreign woman who has given him a daughter. Whatever you do, he says to Rafe, don't defend my honour. I have women like that all over the place. They will believe it, Rafe says. The word in the city is that Thomas Cromwell has a prodigious… Memory, he says. I have a very large ledger. A huge filing system, in which are recorded (under their name, and also under their offence) the details of people who have cut across me.
Hilary Mantel (Wolf Hall (Thomas Cromwell, #1))
Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.
Joy Bauer (The 90/10 Weight Loss Cookbook)
Benefits of high rise apartments High rise flats have been on high demand for a very long time because of the invaluable benefits which are related to them. All evidence level to the truth that a better majority of tenants desire to stay in these sorts of residences regardless that only some could possibly afford them. This pattern is nevertheless altering due to the low price high rise apartments that are mushrooming. A number of the advantages are as outlined under. Conventionally, excessive rise flats are usually positioned in decent, fascinating urban centers with a purpose to meet the ever rising demand. The urban setting of those residences provides the tenants with limitless and quick access to quite a lot of life-style features together with however not limited to handy public transport, shopping as well as nightlife. There are lots of facilities located round excessive rise apartments. These include services comparable to fitness centers, swimming pools, rooftop decks, a door particular person, safety techniques, managed entry and 24-hour maintenance. Some high rise residences even present visitors with free drinks saving them the money spent on morning tea or coffee. Other kinds of flats do charge for utility services. Dwelling in Excessive Rises does end in lowered utility costs. Due to the bulk services, the rates which might be paid scale back. Even when every particular person pays their very own rates, the ultimate costs are comparatively lower. Most of the flats provide free Wi-Fi companies and for those who plan to use web extra regularly, then it signifies that you will have something to save. Moreover dwelling in High Rise flats makes one feel some sense of community particularly once you understand nicely all your neighbors. This makes someone really feel at a house away from home.
Gerry Bron
And anyone can enjoy nature. Thanks to “Right of Every Man”, a law that guarantees people to access any part of Norway that isn’t farmed or within meters from a residential house. You can even put your tent in fields and forests, pick berries or mushrooms on mountains and islands or paddle on fjords and rivers, all year around, all for free. Norway will take your breath away. If for no other reason than being
Gunnar Garfors (198: How I Ran Out of Countries*)
His philosophy: buy the cleaner that had the brightest color, the one that looked like it would instantly kill you if you threw your head back and chugged. He was naturally drawn to the purples and blues, deciding on something called Kaboom, not because of anything on the label, but because of its name. He imagined Mickey’s bathroom exploding beneath a violet mushroom cloud, giving him just enough time to bolt out of the house and tuck-and-roll onto the patchy front lawn.
Ania Ahlborn (The Neighbors)
An alien priory, only a few miles distant, with its own miracle-working saint, and the great Benedictine house of Shrewsbury as empty of relics as a plundered almsbox! It was more than Prior Robert could stomach. He had been scouring the borderlands for a spare saint now for a year or more, looking hopefully towards Wales, where it was well known that holy men and women had been common as mushrooms in autumn in the past, and as little re
Ellis Peters (A Morbid Taste for Bones (Chronicles of Brother Cadfael #1))
Win shrugged. “Easier to kill him.” “Please don’t.” Another shrug. They kept driving. Win took the Grand Avenue exit. On the right was an enormous complex of town houses. During the mid-eighties, approximately two zillion such complexes had mushroomed across New Jersey. This particular one looked like a staid amusement park or the housing development in Poltergeist.
Harlan Coben (One False Move (Myron Bolitar, #5))
She trusted Finn completely. If he said a pool was safe to swim in, she dived in without a second thought, and the dreaded piranha fish did not tear at her flesh, nor did a caiman come at her with snapping jaws. If he told her a mushroom was safe to eat, she ate it. “My father had this thing he used to say to me,” she told Finn. “It was in Latin. Carpe diem. ‘Seize the day.’ Get the best out of it, take hold of it and live in it as hard as you can.” She pushed back her hair. “After he died, and my mother, I couldn’t do it too well. There never seemed to be a day I wanted to seize all that much. But here…” “Yes, some places are right for you. Your mother was a singer, wasn’t she?” “Yes. But she never made a fuss about it. I never remember her saving her voice for the performance or gargling with eggs and all that stuff. She’d just sing--in the house, in the garden, anywhere.” “Everyone says you ought to get your voice trained,” he said, and frowned because if she had a future as a singer, perhaps she shouldn’t be taking off into the unknown. She shook her head. “I’m all right like this.” “But won’t you miss music?” “There’s always music. You just have to open your mouth.
Eva Ibbotson (Journey to the River Sea)
Steve about this… ever!   I got home just before Steve and had enough time to put Charlie back into his pen, and the saddle back in Steve’s chest. Over dinner, I told Steve I had a present for him -- his very own donkey to ride. I said I found it in the woods by our place while looking for mushrooms for soup.   He seemed to love the present. He said he could use the donkey to carry loads to and from the mines. I hadn’t even thought of that, but I said that was exactly why I brought him the donkey. He just had to comment, though, that a horse would have been better. Why can’t he just be nice and grateful?   6:15pm Steve is lazy. He didn’t even collect and restack the bowls from dinner.  I wish I lived with anyone else.   8:00pm The house is finally clean. I went around and picked up everything and put it back in its place and it took forever. Steve didn’t even say thank you. He just corrected me when I tried to put things in the “wrong” chests. I can’t wait for tomorrow.   10:30pm I can’t sleep. I’m too excited. I guess I’ll spend the night practicing my donkey laugh.
Crafty Nichole (Diary of an Angry Alex: Book 2 (An Unofficial Minecraft Book))
Not a squalid den of demons and indecency at the back of a beautiful great house, the mind is a vast and ancient wood, the density of its canopy allowing sunlight only now and then to reach through and touch the spiders and mushrooms in the leaf mould of the forest floor. This is who we are.
Emma Restall Orr (The Wakeful World: Animism, Mind and the Self in Nature)
Acclimatizing to its customs and particular brand of bustle, he’d gotten a sense of Wewoka. Without the lens of a fever-induced vision, it proved to be a dense, vertical city of narrow, terraced streets with expansive walkways. Largely devoid of motor traffic, any point could be reached by foot in fifteen minutes. Pictures painted on the sidewalks provided a colorful trail. With a central street lined with shops bustling with commerce, the noise and smell were different from what he was used to. Wewoka had none of the overworked smokestacks from innumerable factories; much of the city was made up by parks. The air had a hint of ozone to it. A collection of buildings sprouted at the heart of the city. Gleaming green and metallic spires in the distance, the sun reflected from their solar panels. A mushroom-like structure drew in sewer water from its “roots” and funneled it to its dome. Solar energy evaporated the water, which was then collected and released throughout the streets, watering the surrounding green spaces. Photovoltaic panels lined solar drop towers. Titanium dioxide reacted with ultraviolet rays and smog, filtering and dissipating them. They had developed similar technology in Jamaica. Vertical gardens and vegetation covered the steep towers of housing units and work offices. The exterior vertical gardens filtered the rain, which was reused with liquid wastes for farming needs. A deep calm reverberated through the city, quiet preserved like a commodity. Desmond
Maurice Broaddus (Buffalo Soldier)
George took her arm again, walking across the sidewalk to his car. He opened the car door for her and once she was inside, he leaned down to smile through the glass. And once inside himself, he took the wheel and told her without prompting that they were going to a steak house downtown that a friend had recommended. His hands on the steering wheel were short and clean and it slowly dawned on her that his fingernails were buffed, perhaps even manicured. She looked at his ear, under the brim of his hat. Sometime since this afternoon, he’d stopped for a haircut, too. The thought flattered her, even made her shy as he talked about this pal of his who knew from steak houses and fish markets, a connoisseur of mushrooms and artichokes who actually ordered cheese for dessert, his tastes were so refined. He took his eyes from the road for a minute to look at her, smiling again, laughing as he spoke, being charming even as she, smiling back at him, found herself growing demure.
Alice McDermott (After This)
She was either outside the forest or deep inside it, swallowed up by the forest and a part of it, the sounds of birds and insects and running water and the smell of moss and rotting trees and new shoots and mushrooms and of animals that have only just disappeared.
Vigdis Hjorth (A House in Norway (B Book 72))
HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns
Jared Reck (Donuts and Other Proclamations of Love)
I would love, though, to be able to forage---to pick the rosemary that grows near my mum's house, the dandelion flowers and their leaves that I've seen on the little patch of grass outside the studios---and to be able to eat the foods the artists in this building are growing, the mushrooms, tomatoes, herbs... I'd love, also, to be able to just go to a normal shop and buy my food, to peel back an aluminum and plastic lid on a polystyrene box and tuck into my dinner in the way a human can with instant ramen.
Claire Kohda (Woman, Eating)
Their breakfasts arrived: three platefuls of the full English; one mushroom omelette. Ho shifted his laptop on to his knees, then scooped a forkful of beans into his mouth. “Were you taught to eat?” Louisa said. “Or is it still a learning process?
Mick Herron (Slow Horses (Slough House, #1))
ardour to succeed for her sake he had been then! What schemes he had had to make money, to give her a life of luxury and romantic ease! There was nothing he would not have done for her but, somehow, nothing had worked out as he had planned. The guest house, the chicken farm, growing mushrooms, a crammer for dull little boys, the kennels venture: each plan had become smaller and wilder as it succeeded the previous failure. He was no good at business – simply hadn’t been brought up to it – and, he had to admit, he was not very good with people, with anyone, excepting Jessica. When the children had come along he had been jealous of them for the time they took away from him. When Angela was born, only a year after he was invalided out of the army, Jessica seemed unable to think of anything else; she had been a difficult baby, never sleeping for more than an hour or two at a stretch throughout, which meant that neither of them got a proper night’s sleep, and then when Nora arrived, Angela resented her so much that Jessica could not leave them alone together for a minute, and of course they’d never been able to afford a nurse, or more than a bit of daily
Elizabeth Jane Howard (Marking Time (Cazalet Chronicles, #2))
Caretaking in a relationship is not flowers or date night—necessary as these are, they are the equivalent of a new color painted on your walls. Delightful, but not structural. Structural is unloading the dishwasher when it’s your partner’s turn, or making sure whoever gets home last from work is greeted with dinner. It’s learning about mushroom hunting or musical theater or rugby because your spouse loves it. It is talking about the best of your partner in public, not the worst. It’s listening to stories we have heard a hundred times before as if they are new. Often, it is just listening, period. My father always washed the car by hand before he took my mother out on a date, even after they were married. He would say he wanted it clean “for his girl.” That is the part she remembered, not where they went or what they did. As psychologist John Gottman, who has studied countless married couples, will tell you, it is the presence of respect and an abiding willingness to support each other, more than romance, that indicates whether a marriage will last. Couples that exhibit these qualities tend to stay together, creating the marital equivalent of firmitas.
Erica Bauermeister (House Lessons: Renovating a Life)
The house in the hollow was “a mile from anywhere”—so Maywood people said. It was situated in a grassy little dale, looking as if it had never been built like other houses but had grown up there like a big, brown mushroom. It was reached by a long, green lane and almost hidden from view by an encircling growth of young birches. No other house could be seen from it although the village was just over the hill.
L.M. Montgomery (Emily of New Moon: Emily 1 (Emily Novels))
But not even Mrs Underhill’s evident admiration reconciled him to the prospect of dining in her house. He described her as a vulgar mushroom, and wondered that his cousins should not have kept her at a proper distance.
Georgette Heyer (The Nonesuch)
NASA reports that microbiologists at the University of Tennessee, led by Gary Sayler, have developed a rugged biological computer chip housing bacteria that glow upon sensing pollutants, from heavy metals to PCBs (Miller 2004). Such innovations hint at new microbiotechnologies on the near horizon. Working together, fungal networks and environmentally responsive bacteria could provide us with data about pH, detect nutrients and toxic waste, and even measure biological populations.
Paul Stamets (Mycelium Running: How Mushrooms Can Help Save the World)
My building score is holding my level back. If I want to improve it, I have to do extra well in afternoon construction class. Which means . . . I have to build stuff the teachers actually like. I really don't see what was so bad about the furnace house. I'm gonna have to think about this. There must be a reason why the teachers liked those mushroom houses. But why? Think. Think. Think.
Cube Kid (Diary of a Wimpy Villager #1 (An Unofficial Minecraft book))
When Nero, with a casual quip, declared ‘mushrooms to be the food of the gods, since it was by means of a mushroom that Claudius has become a god’,66 it
Tom Holland (Dynasty: The Rise and Fall of the House of Caesar)
At first, I planned to do just a big pot of son-of-a-bitch stew with coleslaw and cornbread, but when I thought about dogs running around the house and thirteen people trying to deal with bowls of soupy stew sloshing all over the place, I realized the idea was stupid. Then I remembered an extra turkey breast in the fridge I'd roasted as backup for a bank cocktail buffet but didn't need, as well as half a baked ham shank I'd kept to make sandwiches and nibble on. Wham! It dawned on me: a sumptuous turkey and ham casserole with mushrooms and cheese and water chestnuts and sherry. The perfect bereavement dish. And with that I could do my baked cheese grits, and my congealed pickled peach and pecan salad, and some buttermilk biscuits, and maybe a simple bowl of ambrosia and some cookies. Everything but the grits and biscuits done in advance, easy to serve and eat, no mess, and who doesn't love a great casserole and grits and congealed salad?
James Villas (Hungry for Happiness)
Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.
Jennie Shortridge (Eating Heaven)