Rustic Home Quotes

And I'll be sworn 'tis true. Travelers ne'er did lie, Though fools at home condemn 'em.

Auteuil (the southern sector of Paris's then-rustic 16th arrondissement) at the home of his great-uncle, two months after the Treaty of Frankfurt formally ended the Franco-Prussian W

Auteuil (the southern sector of Paris's then-rustic 16th arrondissement) at the home of his great-uncle, two months after the Treaty of Frankfurt formally ended the Franco-Prussian War. His birth took place during the violence that surrounded the suppression of the Paris Commune

Daisies are what boho dreams are made of. They bring to mind sun-soaked wild flower fields, spontaneous wanderings in the country air the simple joys of bundling found blooms and foliage into a worn basket. I can almost smell the sunshine when I look at these happy flowers and feel the urge to wear a flower crown and spin around barefoot! Daisies are the perfect addition to any laid back and rustic decor or shabby chic event!

A tourist - almost by definition a person immersed in prejudice, whose interest was circumscribed, who admired the weathered faced and rustic manners of the local inhabitants, a perspective entirely contemptible but nonetheless difficult to avoid. I would have irritated myself in their position. By my presence alone, I reduced their home to a backdrop for my leisure, it became picturesque, quaint, charming, words on the back of a postcard or a brochure. Perhaps, as a tourist, I even congratulated myself on my taste, my ability to perceive this charm, certainly Christopher would have done so, it was not Monaco, it was not Saint-Tropez, this delightful rural village was something more sophisticated, something unexpected.

The plunge was easier than the pull. The serrated edge caught the flaps of skin on the way out. It wasn’t the nature of the blade; he’d chosen specific tools for the torture and wasn’t about to skimp on the final cut. Most would have picked the sharpest. The sharpest would allow smooth entry both into and out of the body. He’d used the sharpest on the torso; four quick stabs just above the waist and one to pierce his side. No water; only blood. This final task required a specific tool and he’d chosen a bread knife. It’d been used for that too; winter soups with a rustic loaf, hearty bacon sandwiches in the family home. Use only a little pressure, move it back and forth, letting the edge do the work. That was the easy way to do it, but this wasn’t

My dwelling was small, and I could hardly entertain an echo in it; but it seemed larger for being a single apartment and remote from neighbors. All the attractions of a house were concentrated in one room; it was kitchen, chamber, parlor, and keeping-room; and whatever satisfaction parent or child, master or servant, derive from living in a house, I enjoyed it all. Cato says, the master of a family (patremfamilias) must have in his rustic villa "cellam oleariam, vinariam, dolia multa, uti lubeat caritatem expectare, et rei, et virtuti, et gloriae erit," that is, "an oil and wine cellar, many casks, so that it may be pleasant to expect hard times; it will be for his advantage, and virtue, and glory." I had in my cellar a firkin of potatoes, about two quarts of peas with the weevil in them, and on my shelf a little rice, a jug of molasses, and of rye and Indian meal a peck each. I sometimes dream of a larger and more populous house, standing in a golden age, of enduring materials, and without gingerbread work, which shall still consist of only one room, a vast, rude, substantial, primitive hall, without ceiling or plastering, with bare rafters and purlins supporting a sort of lower heaven over one's head—useful to keep off rain and snow, where the king and queen posts stand out to receive your homage, when you have done reverence to the prostrate Saturn of an older dynasty on stepping over the sill; a cavernous house, wherein you must reach up a torch upon a pole to see the roof; where some may live in the fireplace, some in the recess of a window, and some on settles, some at one end of the hall, some at another, and some aloft on rafters with the spiders, if they choose; a house which you have got into when you have opened the outside door, and the ceremony is over; where the weary traveller may wash, and eat, and converse, and sleep, without further journey; such a shelter as you would be glad to reach in a tempestuous night, containing all the essentials of a house, and nothing for house-keeping; where you can see all the treasures of the house at one view, and everything hangs upon its peg, that a man should use; at once kitchen, pantry, parlor, chamber, storehouse, and garret; where you can see so necessary a thing, as a barrel or a ladder, so convenient a thing as a cupboard, and hear the pot boil, and pay your respects to the fire that cooks your dinner, and the oven that bakes your bread, and the necessary furniture and utensils are the chief ornaments; where the washing is not put out, nor the fire, nor the mistress, and perhaps you are sometimes requested to move from off the trap-door, when the cook would descend into the cellar, and so learn whether the ground is solid or hollow beneath you without stamping. A house whose inside is as open and manifest as a bird's nest, and you cannot go in at the front door and out at the back without seeing some of its inhabitants; where to be a guest is to be presented with the freedom of the house, and not to be carefully excluded from seven eighths of it, shut up in a particular cell, and told to make yourself at home there—in solitary confinement. Nowadays the host does not admit you to his hearth, but has got the mason to build one for yourself somewhere in his alley, and hospitality is the art of keeping you at the greatest distance. There is as much secrecy about the cooking as if he had a design to poison you. I am aware that I have been on many a man's premises, and might have been legally ordered off, but I am not aware that I have been in many men's houses. I might visit in my old clothes a king and queen who lived simply in such a house as I have described, if I were going their way; but backing out of a modern palace will be all that I shall desire to learn, if ever I am caught in one.

Jack’s eyes glinted with humor. “Do we have to start with that?” “What else would we start with?” “Couldn’t you ask me something like, ‘How did your morning go?’ or ‘What’s your idea of the perfect day?’” “I already know what your idea of the perfect day is.” He arched a brow as if that surprised him. “You do? Let’s hear it.” I was going to say something flip and funny. But as I stared at him, I considered the question seriously. “Hmmn. I think you’d be at a cottage at the beach . . .” “My perfect day includes a woman,” he volunteered. “Okay. There’s a girlfriend. Very low-maintenance.” “I don’t know any low-maintenance women.” “That’s why you like this one so much. And the cottage is rustic, by the way. No cable, no wireless, and you’ve both turned off your cell phones. The two of you take a morning walk along the beach, maybe go for a swim. And you pick up a few pieces of seaglass to put in a jar. Later, you both ride bikes into the town, and you head for the outfitters shop to buy some fishing stuff . . . some kind of bait—” “Flies, not bait,” Jack said, his gaze not moving from mine. “Lefty’s Deceivers.” “For what kind of fish?” “Redfish.” “Great. So then you go fishing—” “The girlfriend, too?” he asked. “No, she stays behind and reads.” “She doesn’t like to fish?” “No, but she thinks it’s fine that you do, and she says it’s healthy for you to have separate interests.” I paused. “She packed a really big sandwich and a couple of beers for you.” “I like this woman.” “You go out in your boat, and you bring home a nice catch and throw it on the grill. You and the woman have dinner. You sit with your feet up, and you talk. Sometimes you stop to listen to the sounds of the tide coming in. After that, the two of you go on the beach with a bottle of wine, and sit on a blanket to watch the sunset.” I finished and looked at him expectantly. “How was that?” I had thought Jack would be amused, but he stared at me with disconcerting seriousness. “Great.” And then he was quiet, staring at me as if he were trying to figure out some sleight-of-hand trick.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Cook to make yourself and your family happy, because that’s really what it is all about.

A tourist—almost by definition a person immersed in prejudice, whose interest was circumscribed, who admired the weathered faces and rustic manners of the local inhabitants, a perspective entirely contemptible but nonetheless difficult to avoid. I would have irritated myself in their position. By my presence alone, I reduced their home to a backdrop for my leisure, it became picturesque, quaint, charming, words on the back of a postcard or a brochure.

There used to be something a little more authentic about the lack of amenities,” he said. “That’s probably true.” “Now it feels more like the Cape or the Hamptons. Or other towns in Maine. I guess that’s the way it always happens. Visitors go to the Midcoast because they think they want something rustic and industrial—the way life should be and all that—but really what they want is rustic and industrial plus one good coffee shop, and if they’re staying for longer than a weekend, then they want all that plus two good coffee shops, because the first one gets boring after a while—” “It really does.” “I understand. But then the tourists also want a T-shirt shop that sells gifts to bring home for the in-laws, and then a designer boutique because they weren’t expecting it to get so cool at night and because they’ve talked themselves into spending more money than they’d budgeted for just because they’re on vacation and because it’d be nice to find a knit sweater that matches exactly with their notion of what a well-heeled mariner on the Maine coast might wear on exactly such an evening, and so the town tries to provide all these services until, before you know it, it’s made enough concessions, on behalf of convenience and some imagined version of the town that only exists in brochures—to eventually, not that anyone’s really noticed, because it takes place over years or decades—trade ‘authenticity’ for what feels more like an airbrushed portrait of itself. A caricature. Buildings shaped like factories but containing everything someone from out of town thinks they don’t want but do want, or thinks they do want but don’t want.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

Now it feels more like the Cape or the Hamptons. Or other towns in Maine. I guess that’s the way it always happens. Visitors go to the Midcoast because they think they want something rustic and industrial—the way life should be and all that—but really what they want is rustic and industrial plus one good coffee shop, and if they’re staying for longer than a weekend, then they want all that plus two good coffee shops, because the first one gets boring after a while—” “It really does.” “I understand. But then the tourists also want a T-shirt shop that sells gifts to bring home for the in-laws, and then a designer boutique because they weren’t expecting it to get so cool at night and because they’ve talked themselves into spending more money than they’d budgeted for just because they’re on vacation and because it’d be nice to find a knit sweater that matches exactly with their notion of what a well-heeled mariner on the Maine coast might wear on exactly such an evening, and so the town tries to provide all these services until, before you know it, it’s made enough concessions, on behalf of convenience and some imagined version of the town that only exists in brochures—to eventually, not that anyone’s really noticed, because it takes place over years or decades—trade ‘authenticity’ for what feels more like an airbrushed portrait of itself. A caricature. Buildings shaped like factories but containing everything someone from out of town thinks they don’t want but do want, or thinks they do want but don’t want.” “So Damariscotta should have stayed in its lane,” I said. I meant it as a joke, but Chip seemed to take it seriously. “You know, it probably should have,” he said.

You, masters of the earth – princes, kings, emperors, powerful majesties, invincible conquerors – simply try to make the people go on such-and-such a day each year to a given place to dance. I ask little of you, but I dare give you a solemn challenge to succeed, whereas the humblest missionary will succeed and be obeyed two thousand years after his death. Every year the people gather around some rustic temple in the name of St John, St Martin, St Benedict, etc.; they come, animated by a feverish and yet innocent eagerness; religion sanctifies their joy and the joy embellishes religion; they forget their troubles; on leaving they think of the pleasure that they will have on the same day the following year, and the date is set in their minds. Beside this picture, put that of the masters of France, who have been invested with every power by an unprecedented revolution and who are unable to organize a simple holiday. They pour out money, they call all the arts to their assistance, and the citizens remain at home, taking notice of the call only to laugh at the organizers.

Just before noon one sunny summer’s day, three bears were returning home from their morning wander. They lived in a sturdy wooden cabin, unpretentious and rustic. Approaching the house he’d built with his own paws, Daddy Bear felt a sense of satisfaction. The residence blended in with the forest rather than standing out from it. All the construction materials had been ethically sourced. The wood came from trees felled by storms. A thick layer of turf on the roof provided insulation in winter and kept the cabin cool in summer. In addition to being practical, the turf looked pretty. Its grass sprouted straight up like hair jutting from a mythic head. A little too big to be quaint, yet a little too small to be showoffish, the house was just right. And just right was the way Daddy Bear liked things.

They took the two steps off the concrete and onto the tile. The kitchen was quasi-homey, done up to look rustic with stone veneers and wood-paneled cabinetry. Nancy stood by the kitchen table with a man Myron didn’t recognize. The man smiled at them. The smile made Myron cringe a bit. He was balding, wiry, probably in his early fifties, with the kind of glasses you call spectacles. He wore a denim shirt tucked into faded jeans. His whole persona had an emcee-at-an-outdoor-folk-festival vibe. The

It is rugged, rustic country that lays claim to some of the most scenic and awe-inspiring sights in all of North America. While not as majestic as the Rockies, its beauty can be best be appreciated up close, where you can touch and smell nature around you. It’s also home to large tracts of wilderness that remain uninhabited and untouched to this day. It’s not a land that takes to strangers lightly.

The donkey would’ve made for an ass-tastic photo.” Tracy pulled her camera from her bag. Lifting her lens toward the balcony of a terracotta home along the alleyway, she captured a shot of rustic blue shutters missing a few louvers. “All

Corruption. Everywhere else we call in the IMF; in Italy they call it family values. And northern Europeans, whose countries don’t allow politicians to accept a doughnut, happily pay endless bribes to get electricity put into their holiday homes in Tuscany. And what’s more, they feel happy and privileged to be allowed to join in the rustic corruption of Italian politics and pay the mayor. Italy is a trough of special interests, fixing, foul play, pay-offs and excommunications. Italians wave their hands in mock exasperation, and the rest of the world smiles benignly, and goes, aww, those Italian scallywags. If Italy happened to be in the Middle East, there’d be a Yankee aircraft carrier in the Venice lagoon and sanctions. But Italians get away with it simply by being Italians, and we all know what they’re like – and they know we know. Every other nation in the world tries to make life be as it should be; the Italians make the most of how it is. We all say corruption is a bad thing; we must stop it. The Italians say we are all fallible; to pretend otherwise is arrogance. Everywhere else has crime, but in Italy, it’s organised by professionals. All men are lecherous bastards who only want one thing; surely, say the Italians, it’s better to be seduced by Casanova than Attila the Drunk. Instead of pitting virtue against vice in an eternal war of abstinence, failure and guilt like the rest of us, Italy has made the vices virtues, and vice versa. If you come from a prescriptive, prudent, parsimonious society, this seems hypnotically attractive, and I am as mesmerised and seduced as any gap-year convent girl. Most years I try to find myself in Siena for the Palio. The Palio is a horserace held twice a year. But

I am completely stunned by the beauty of it. The villa, which will be our home for the next ten days, is nestled on the side of a hill, down a short gravel drive flanked by poplars, grapefruit trees, apricot trees, and a huge cherry tree, already showing plump black fruit. We stand for a moment taking it in, the sounds of a warm breeze rustling the leaves, the chirp of crickets, the cooing of a pair of turtledoves.

I’d define my current décor style as eclectic/modern/Moroccan/rustic. But a soulful and balanced home can certainly be all one style. It’s the gathering and meaning behind it all, combined with the predominant energy of what occurs there, that helps usher in a feeling of warmth, personalization, and soul.

Taken all together, they offer, in their oft-repeated and constantly varying examinations of human vicissitudes, a general explanation of life preserved in the slow ripening of rustic consciences; these folk stories are the catalog of the potential destinies of men and women, especially for that stage in life when destiny is formed, i.e., youth, beginning with birth, which itself often foreshadows the future; then the departure from home, and, finally, through the trials of growing up, the attainment of maturity and the proof of one’s humanity.

I don't want to work in a kitchen, I want to work in my kitchen. I want chairs that don't match and a porch with a swing. I want mason jars filled with wildflowers in the center of rustic wooden tables. I want flickering candles and a fire in a fireplace. I want mismatched dishes and old-timey silver. I want people to be able to smell what's cooking a mile away so that even though they don't know the address, they'll still find us. I want a honky-tonk band and couples dancing under colorful lanterns. I want a place that feels like home. A place where I belong. I stare at Momma's skillet, on the stovetop waiting for me to fry up those chicken fried steaks. She may not have loved me. She may not have even liked me. But goddamn if that woman didn't teach me how to cook.

interests and, as importantly, the entrance to the St. Lawrence River and therefore the French-controlled cities of Québec and Montréal. Thus the stone stronghold of Fortress Louisbourg was conceived and built. In its heyday, it was North America’s third-busiest port behind Boston and Philadelphia, home port of over 60 fishing schooners and a fleet of some 400 shallops (two-masted open boats for daily inshore fishing ventures). After possession changed several times between France and England as wars waxed and waned, the British finally destroyed it in 1758. In the 1960s, Parks Canada began a long reconstruction of the fortress (and the town within) to 1744 condition using an army of archeologists and unemployed coal miners. It became North America’s largest reconstruction project. Today, Louisbourg is a place to experience life inside a rough New World military stronghold. You arrive by boarding a bus at the interpretation center—no cars allowed near the fortress. As you climb down off the bus and are accosted by costumed guards, the illusion of entering a time warp begins. Farm animals peck and poke about. The smell of fresh baking drifts on salty air that might suddenly be shattered by the blast of a cannon or a round of musket fire. Soldiers march about and intimidate visitors who could be British spies. Children play the games of 3 centuries ago in the streets. Fishermen, servants, officers, and cooks greet guests at the doors of their respective homes and places of work. Meals here consist of rustic, historically accurate beef stew or meat pie sided by rum specifically made for the Fortress (a full meal is about C$15 in one of four restaurants designated by class—upper or lower). If you want a more complete immersion, you can become a colonial French military

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

The failure to engage the complexity of our existence can mar even the work of supremely gifted artists. The contemporary Christian artist Thomas Kinkade painted glowing, intricately detailed landscapes, often with cottages or rustic homes. As the art critic Daniel Siedell has written, the paintings invite Kinkade’s “clientele to escape into an imaginary world where things can be pretty good, as long as we have our faith, our family values, and a visual imagery that re-affirms all this at the office and at home.”19 Although the paintings are very popular, they deny a central dimension of our experience: the ugliness and horror that so often accompany beauty. (This wasn’t accidental; Kinkade once said, “I like to portray a world without the Fall.”)

Breakfast at Texas Roadhouse: What You Need to Know When it comes to hearty meals and a rustic dining experience, Texas Roadhouse is a name that stands out. Known for its hand-cut steaks and warm rolls, many people wonder if Texas Roadhouse serves breakfast. Here’s everything you need to know about enjoying breakfast at Texas Roadhouse—or alternatives if it’s not on the menu. Does Texas Roadhouse Serve Breakfast? Traditionally, Texas Roadhouse is not a breakfast-serving restaurant. Its menu primarily focuses on lunch and dinner offerings, including juicy steaks, fall-off-the-bone ribs, and comforting sides like mashed potatoes and baked beans. However, this doesn’t mean breakfast lovers are entirely out of luck. Special Events and Local Variations In some locations, Texas Roadhouse may host special breakfast events or offer early morning meals for fundraisers, holidays, or unique occasions. These events typically feature breakfast staples with a Texas Roadhouse twist—think hearty omelets, pancakes, and even breakfast-themed steak dishes. It’s always a good idea to check with your local Texas Roadhouse for any special breakfast events or promotions they might be running. Breakfast Alternatives at Texas Roadhouse While breakfast isn’t part of the regular menu, you can still enjoy some breakfast-inspired options during lunch or dinner. For instance: Texas-Sized Portions: Pair steak with eggs from the comfort of your kitchen by taking advantage of their take-home options. Sides That Feel Like Breakfast: Sweet potatoes, baked bread, and loaded mashed potatoes can give off that morning comfort food vibe. Exploring Breakfast Favorites in Texas If you’re in Texas and craving breakfast, plenty of nearby diners and breakfast spots offer southern-style breakfast options. From chicken-fried steak with eggs to biscuits and gravy, you’ll find plenty of places to start your day right. The Final Word on Breakfast at Texas Roadhouse While Texas Roadhouse isn’t your go-to breakfast destination, its hearty offerings and occasional special events make it worth keeping on your radar. Whether you're stopping by for a weekend dinner or catching a special morning fundraiser, Roadhouse always delivers a satisfying dining experience.