Mustard Flower Quotes

That is the difference between a botanist and a poet: a botanist knows about the flower, the poet knows the flower.

Anyone could buy a green Jaguar, find beauty in a Japanese screen two thousand years old. I would rather be a connoisseur of neglected rivers and flowering mustard and the flush of iridescent pink on an intersection pigeon's charcoal neck. I thought of the vet, warming dinner over a can, and the old woman feeding her pigeons in the intersection behind the Kentucky Fried Chicken. And what about the ladybug man, the blue of his eyes over gray threaded black? There were me and Yvonne, Niki and Paul Trout, maybe even Sergei or Susan D. Valeris, why not? What were any of us but a handful of weeds. Who was to say what our value was? What was the value of four Vietnam vets playing poker every afternoon in front of the Spanish market on Glendale Boulevard, making their moves with a greasy deck missing a queen and a five? Maybe the world depended on them, maybe they were the Fates, or the Graces. Cezanne would have drawn them in charcoal. Van Gogh would have painted himself among them.

Above his head at street level, he saw an angled aileron of a scarlet Porsche, its jaunty fin more or less at the upper edge of his window frame. A pair of very soft, clean glistening black shoes appeared, followed by impeccably creased matt charcoal pinstriped light woollen legs, followed by the beautifully cut lower hem of a jacket, its black vent revealing a scarlet silk lining, its open front revealing a flat muscular stomach under a finely-striped red and white shirt. Val’s legs followed, in powder-blue stockings and saxe-blue shoes, under the limp hem of a crêpey mustard-coloured dress, printed with blue moony flowers. The four feet advanced and retreated, retreated and advanced, the male feet insisting towards the basement stairs, the female feet resisting, parrying. Roland opened the door and went into the area, fired mostly by what always got him, pure curiosity as to what the top half looked like.

Well, anyone could buy a green Jaguar, find beauty in a Japanese screen two thousand years old. I would rather be a connoisseur of neglected rivers and flowering mustard and the flush of iridescent pink on an intersection pigeon’s charcoal neck.

If enough people put their drop of water in the same place, then we can make a flower bloom . . . right in the middle of the desert.” Jordan sighed. She wanted

If you break down a seed you will not find the tree there; you can dissect it but you will not find a tree hidden there. And you can say there is no tree and people were just foolish saying that a great tree is hidden in this seed when there is nothing. This is what analysts have always been doing. You tell them that this flower is beautiful; they will take it to the lab and they will dissect it to find where the beauty is. They will come upon chemicals and other things, they will dissect it and analyze it, and they will label different fragments of the flower in many bottles—but there will not be a single bottle in which they will find beauty. No, they will come out of the lab and they will say, “You must have been under some illusion, you were dreaming—there is no beauty. We have dissected the whole flower, nothing has been left, and there is no beauty.” There are things which are known only in their wholeness; you cannot dissect them. They are greater than their parts, this is the problem—a basic problem for those who are in search of truth. Truth is greater than all the parts joined together. It is not just the sum of the parts, it is greater than the parts. A melody is not just the sum of all the notes, of all the sounds. No, it is something greater.

What is the use of beauty in woman? Provided a woman is physically well made and capable of bearing children, she will always be good enough in the opinion of economists. What is the use of music? -- of painting? Who would be fool enough nowadays to prefer Mozart to Carrel, Michael Angelo to the inventor of white mustard? There is nothing really beautiful save what is of no possible use. Everything useful is ugly, for it expresses a need, and man's needs are low and disgusting, like his own poor, wretched nature. The most useful place in a house is the water-closet. For my part, saving these gentry's presence, I am of those to whom superfluities are necessaries, and I am fond of things and people in inverse ratio to the service they render me. I prefer a Chinese vase with its mandarins and dragons, which is perfectly useless to me, to a utensil which I do use, and the particular talent of mine which I set most store by is that which enables me not to guess logogriphs and charades. I would very willingly renounce my rights as a Frenchman and a citizen for the sight of an undoubted painting by Raphael, or of a beautiful nude woman, -- Princess Borghese, for instance, when she posed for Canova, or Julia Grisi when she is entering her bath. I would most willingly consent to the return of that cannibal, Charles X., if he brought me, from his residence in Bohemia, a case of Tokai or Johannisberg; and the electoral laws would be quite liberal enough, to my mind, were some of our streets broader and some other things less broad. Though I am not a dilettante, I prefer the sound of a poor fiddle and tambourines to that of the Speaker's bell. I would sell my breeches for a ring, and my bread for jam. The occupation which best befits civilized man seems to me to be idleness or analytically smoking a pipe or cigar. I think highly of those who play skittles, and also of those who write verse. You may perceive that my principles are not utilitarian, and that I shall never be the editor of a virtuous paper, unless I am converted, which would be very comical. Instead of founding a Monthyon prize for the reward of virtue, I would rather bestow -- like Sardanapalus, that great, misunderstood philosopher -- a large reward to him who should invent a new pleasure; for to me enjoyment seems to be the end of life and the only useful thing on this earth. God willed it to be so, for he created women, perfumes, light, lovely flowers, good wine, spirited horses, lapdogs, and Angora cats; for He did not say to his angels, 'Be virtuous,' but, 'Love,' and gave us lips more sensitive than the rest of the skin that we might kiss women, eyes looking upward that we might behold the light, a subtile sense of smell that we might breathe in the soul of the flowers, muscular limbs that we might press the flanks of stallions and fly swift as thought without railway or steam-kettle, delicate hands that we might stroke the long heads of greyhounds, the velvety fur of cats, and the polished shoulder of not very virtuous creatures, and, finally, granted to us alone the triple and glorious privilege of drinking without being thirsty, striking fire, and making love in all seasons, whereby we are very much more distinguished from brutes than by the custom of reading newspapers and framing constitutions.

If enough people put their drop of water in the same place, then we can make a flower bloom . . . right in the middle of the desert.

Well, anyone could buy a green Jaguar, find beauty in a Japanese screen two thousand years old. I would rather be a connoisseur of neglected rivers and flowering mustard and the flush of iridescent pink on an intersection pigeon's charcoal neck.

By Mendel’s time, plant breeding had progressed to a point where every region boasted dozens of local varieties of peas, not to mention beans, lettuce, strawberries, carrots, wheat, tomatoes, and scores of other crops. People may not have known about genetics, but everyone understood that plants (and animals) could be changed dramatically through selective breeding. A single species of weedy coastal mustard, for example, eventually gave rise to more than half a dozen familiar European vegetables. Farmers interested in tasty leaves turned it into cabbages, collard greens, and kale. Selecting plants with edible side buds and flower shoots produced Brussels sprouts, cauliflower, and broccoli, while nurturing a fattened stem produced kohlrabi. In some cases, improving a crop was as simple as saving the largest seeds, but other situations required real sophistication. Assyrians began meticulously hand-pollinating date palms more than 4,000 years ago, and as early as the Shang Dynasty (1766–1122 BC), Chinese winemakers had perfected a strain of millet that required protection from cross-pollination. Perhaps no culture better expresses the instinctive link between growing plants and studying them than the Mende people of Sierra Leone, whose verb for “experiment” comes from the phrase “trying out new rice.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

Spring Every time, in the same way, the world molds flower buds of yellow mustard from a lump of gold, and the breeze holds them in its undulations. Every time, in the same way, branches laden with sprouting leaves, hug the interweaving pathways. What do they think? Who knows. Every time, in the same way, raindrops filtering through clouds brimming with colour come to rattle against the copper sheet that spreads into the distance. Every year, a season, just like this, every time, this scent of absence, every morning, these harsh tears. When will the times of mourning come? Majeed Amjad

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

I want to be grateful, and I want to be humble. I want to do my bit to make this world a better place. But I also want to experience it all—devour as much of this life as I possibly can. I want to dress in beautiful things and taste all the gorgeous flavors the world has to offer. I want to dance with the most beautiful man alive, whom I have the luxury to call my own. I want to carefully put on makeup and make my bed neatly every morning, put flowers in my windows and toast the beauty I see. I want to walk down the street feeling like a stunning creature. And I want to nod my head in recognition to all of you other stunning creatures out there. To you who make an effort, who give a damn. To all of you who are grateful and appreciate. And who want to experience it all. This might be shallow—it probably is. I might be shallow—I probably am. But you know what? I’m ok with it.

Under the spell of moonlight, music, flowers, or the cut and smell of good tweeds, I sometimes feel the divine urge for an hour, a day or maybe a week. Then it is gone and my interest returns to corn pone and mustard greens, or rubbing a paragraph with a soft cloth. Then my ex-sharer of a mood calls up in a fevered voice and reminds me of every silly thing I said, and eggs me on to say them all over again. It is the third presentation of turkey hash after Christmas. It is asking me to be a seven-sided liar. Accuses me of being faithless and inconsistent if I don’t. There is no inconsistency there. I was sincere for the moment in which I said the things. It is strictly a matter of time. It was true for the moment, but the next day or the next week, is not that moment. No two moments are any more alike than two snowflakes. Like snowflakes, they get that same look from being so plentiful and falling so close together. But examine them closely and see the multiple differences between them. Each moment has its own task and capacity; doesn’t melt down like snow and form again. It keeps its character forever. So the great difficulty lies in trying to transpose last night’s moment to a day which has no knowledge of it. That look, that tender touch, was issued by the mint of the richest of all kingdoms. That same expression of today is utter counterfeit, or at best the wildest of inflation. What could be more zestless than passing out canceled checks?

It quickly became apparent that the Germans were interested in using our strength but not in preserving it. We received a ration of “flower coffee”—made not from coffee beans but from flowers, or maybe acorns. We each had half a loaf of bread, which had to last us from Sunday to Wednesday. At midday, we had a cold soup made from broken asparagus that couldn’t be sold, or a mustard soup with potatoes, and maybe a hard-boiled egg. At night, we had a milk soup; on lucky days, it contained some oatmeal.

The church is not perfect, but she is the bride of Christ, and I love her. I picture Christ at the wedding altar awaiting his bride, the elect of God. God the Father escorts her down the aisle, but her dress is stained with mustard and ruffles are torn. Her hair is disheveled, lipstick smeared, and flowers wilted. As she limps down the aisle with one broken heel, Jesus detects the smell of last night’s alcohol and vomit. Yet, Christ passionately says, “There’s my bride, and she is my beloved. I will receive her to make her holy. I will wash her with the water of the word. She will be my bride without spot or wrinkle” (see Song of Solomon 2:16; Ephesians 5:26–27).

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

We believed Harriet had been collected in 1835 by Charles Darwin himself. She was brought to Australia from England in 1841 by Captain Wickham aboard the HMS Beagle. Actually, three giant Galapagos tortoises had been donated to the Brisbane Botanic Gardens, after Darwin realized they did not flourish in England, where he had originally taken them in 1835. How could we determine whether Harriet was one of the Darwin Three? Scott Thomson found a giant tortoise in the collection of the Queensland Museum that had been mislabeled an Aldabran tortoise. Carved on the carapace was the animal’s name. “Tom,” and “1929.” We now had potentially found two of the three Darwin tortoises. Harriet and Tom had been seen together in living memory. The third tortoise was never found and was presumed buried somewhere in the botanic gardens. Harriet lived on. Steve and I became very excited at this news. Our studies and research into Harriet’s history continued for years, and it was amazing to learn what a special resident we had at the zoo. Despite her impressive background, Harriet remained attractively modest. She had a sweet personality like a little dog. She loved hibiscus flowers, and certain veggies were her favorites. Steve carried on a practice that his parents had implemented: Whatever you feed animals should be good enough for you to eat. Thus Harriet got the most beautiful mustard greens, kale, eggplant, zucchinis, and even roses. In return, Harriet gave zoo visitors a rare chance to watch her keepers cuddle and scratch one of the grandest creatures on earth. She was the oldest living chelonian and the only living creature to have met Charles Darwin and traveled aboard the Beagle. And she gave us all something else, too--a lesson in how to live a long life. Don’t worry too much. Take it easy. Stop and munch the flowers. It was a lesson Steve noted and understood but could never quite take to heart. He was a meteor. Harriet was more of a mountain. In this world, we need both.

That was the place to start. Jane Austen. A quick Internet search confirmed what I assumed: a diet full of fricassees, puddings and pies (savory and sweet), and stews, but few vegetables and a strong prejudice against salads until later in the nineteenth century. I looked up a Whole Foods nearby---a haven, albeit an expensive one, for fresh, organic, and beautiful produce---and then jotted down some recipes I thought would appeal to Jane's appetite. I landed on a green bean salad with mustard and tarragon and a simple shepherd's pie. She'd used mustard and tarragon in her own chicken salad. And I figured any good Regency lover would devour a shepherd's pie. I noted other produce I wanted to buy: winter squashes, root vegetables, kale and other leafy greens. All good for sautés, grilling, and stewing. And fava beans, a great thickener and nutritious base, were also coming into season. And green garlic and garlic flowers, which are softer and more delicate than traditional garlic, more like tender asparagus. I wanted to create comfortable, healthy meals that cooked slow and long, making the flavors subtle---comfortably Regency.

Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again. Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..." "You mean ketchup?" Han asks. "Oh yes, I suppose that's it." She smiles. "That's remarkable." Sirine smiles vaguely, tips her head, not sure of what he means. "What?" "The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly." "Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup." He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place." Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins

the luxuries my privileged life brings me in solidarity with everyone out there who is having a hard time? I used to think so. I used to feel so bad about all the wrongs in this world that I couldn’t enjoy the rights. The beauty. The loveliness. The shallow superficialities that make my life pleasant. It made me miserable, it made me feel guilty about how lucky I was. The misery and guilt I experienced though—did it make life better for anyone else? I now think that not enjoying the good things that come my way would be inexcusable ungratefulness. This makes sense to me because whenever I, myself, have been through a rough patch, I get so confused by people who have succeeded in reaching their goals, but are unable to enjoy it for fear of seeming stuck up, spoiled, or full of themselves. What’s the point of working your ass off to make something out of yourself, if you’re then not allowing yourself to enjoy it? I want to be grateful, and I want to be humble. I want to do my bit to make this world a better place. But I also want to experience it all—devour as much of this life as I possibly can. I want to dress in beautiful things and taste all the gorgeous flavors the world has to offer. I want to dance with the most beautiful man alive, whom I have the luxury to call my own. I want to carefully put on makeup and make my bed neatly every morning, put flowers in my windows and toast the beauty I see. I want to walk down the street feeling like a stunning creature. And I want to nod my head in recognition to all of you other stunning creatures out there. To you who make an effort, who give a damn. To all of you who are grateful and appreciate. And who want to experience it all. This might be shallow—it probably is. I might be shallow—I probably am. But you know what? I’m ok with it.

Almonds Allspice, dried Amla berries, dried Apples Artichokes Asparagus Bay leaves, dried Basil, dried Black beans Black chokeberries Black elderberries Black pepper, dried Blackberries Black tea Blueberries Broccoli Capers Caraway seeds, dried Cayenne pepper, dried Celery leaves, dried Cherries Chives, dried Chili, dried Cinnamon bark, dried Clove, dried Cocoa powder Coffee beans Cumin, dried Curry powder Dandelion leaves, dried Dark chocolate Dill, fresh or dried Fennel leaves, dried Fennel seeds, dried Ginger, fresh or dried Green mint, dried Green olives, with stone Green tea Hazelnut Kalamata olives, with stone Lavender, dried Mustard seed, dried Nutmeg, dried Oregano, fresh or dried Paprika, dried Peaches Pecans Peppermint, dried Pistachios Plums Pomegranate, whole Red lettuce Red onion Rose flower, dried Rosemary, fresh or dried Saffron, dried Shallots Spinach Strawberries Tempeh Thyme, dried Turmeric, dried Vanilla seeds Walnuts White beans Wild marjoram leaves, dried