Shellfish Love Quotes

Like seeing roasted meat and other dishes in front of you and suddenly realizing: This is a dead fish. A dead bird. A dead pig. Or that this noble vintage is grape juice, and the purple robes are sheep wool dyed with shellfish blood. Or making love—something rubbing against your penis, a brief seizure and a little cloudy liquid. Perceptions like that—latching onto things and piercing through them, so we see what they really are. That’s what we need to do all the time—all through our lives when things lay claim to our trust—to lay them bare and see how pointless they are, to strip away the legend that encrusts them. Pride is a master of deception: when you think you’re occupied in the weightiest business, that’s when he has you in his spell.

And if the best you can do is quote the Bible in defence of your prejudice, then have the humility to be consistent. The same book that exhorts against the abomination of one man lying with another also contains exhortations against the eating of pork and shell-fish and against menstruating women daring to come near holy places. It’s no good functionalistically claiming that kosher diet had its local, meteorological purposes now defunct, or that the prejudice against ovulation can be dispensed with as superstition, the Bible that you bash us with tells you that much of what you do is unclean: don’t pick and choose with a Revealed Text — or if you do, pick and choose the good bits, the bits that say things like ‘Let he who is without sin cast the first stone’, or ‘Love thy neighbour as thyself’.

Like seeing roasted meat and other dishes in front of you and suddenly realising: This is a dead fish. A dead bird. A dead pig. Or that this noble vintage is grape juice, and the purple robes are sheep wool dyed with shellfish blood. Or making love - something rubbing against your penis, a brief seizure and a little cloudy liquid. (6.13)

Like seeing roasted meat and other dishes in front of you and suddenly realizing: This is a dead fish. A dead bird. A dead pig. Or that this noble vintage is grape juice, and the purple robes are sheep wool dyed with shellfish blood. Or making love—something rubbing against your penis, a brief seizure and a little cloudy liquid. Perceptions like that—latching onto things and piercing through them, so we see what they really are. That’s what we need to do all the time—all through our lives when things lay claim to our trust—to lay them bare and see how pointless they are, to strip away the legend that encrusts them.

Top Dog" If I could, I would take your grief, dig it up out of the horseradish field and grate it into something red and hot to sauce the shellfish. I would take the lock of hair you put in the locket and carry it in my hand, I would make the light strike everything the way it hit the Bay Bridge, turning the ironwork at sunset into waffles. If I could, I would blow your socks off, they would travel far, always in unison, past the dead men running, past the cranes standing in snow, beyond the roads we rode, so small in our little car, it was like riding in a miner's helmet. If I could I would make everyone vote and call their public servants to say, “No one was meant for this.” I would go back to the afternoon we made love in the tall grass under the full sun not far from the ravine where the old owner had flung hundreds of mink cages. I would memorize gateways to the afterworld, the electric third rail, the blond braid our girl has hanging down her back, the black guppy we killed at our friends’ when we unplugged the bubbler and the fish floated to the top, one eye up at the ceiling, the other at the blue gravel on the bottom of the tank. I would beg an audience with Sister Lucia, the last living of the children visited by Our Lady of Fatima, I would ask her about the weight of secrets, if they let her sleep or if she woke at night with a body on her body, if the body said, “Let's play top dog, first I'll lie on you, then you lie on me.” I would ask how she lived with revelation, the normal state of affairs amplified beyond God, bumped up to the Virgin Mother, who no doubt knew a few things, passed them on, quietly, and I would ask Lucia how she lived with knowing, how she could keep it under her hat, under wraps, button up, zip her lip, play it close to the vest, never telling, never using truth as a weapon.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

The Ten Commandments As Interpreted by Robin Palmetier 1. Don’t lie. Unless it’s to the police. 2. Don’t cheat your customers. Robin always made sure her dime bags were just a bit larger than any other dealers’ in the area, insuring loyalty in her clientele. 3. Always be polite. Especially to people who don’t like you, as it will piss them off. 4. Don’t steal from anyone. Anyone meaning people, leaving corporations and the IRS fair game. 5. Don’t kill. This one was also on the Bible’s list but, like many Christians, Robin had a long list of exceptions to this rule. It was okay to kill sexual predators (unless they were born-again while serving time), liberal commentators, and anyone described as a "bad guy" by the greatest journalist and political leader of all time, Box News commentator Malcolm Wright. Unless, of course, Mr. Wright happened to be talking about one of her personal friends, which, on occasion, he had. 6. Do not take the Lord’s name in vein. Shit, fuck, cock, pussy, bitch, bastard and their ilk were just fine. Goddamn’s and Jesus Christ’s were no-no’s. 7. Always repay a favor with a favor. Someone does something nice for you, do something nice right back. Being in someone’s debt is a dangerous thing. 8. Affirm that every word in the Bible is true, except the parts that clearly aren’t. Like that thing about eating shellfish—though supposedly an abomination on par with adultery, murder, poly-cotton blends and paying interest on a mortgage—it could not possibly be God’s will. Robin loved scallops and knew the good Lord would not wish to deny her this pleasure. 9. Discuss all decisions with God directly and listen closely to his advice. Sadly, when Praline tried this himself he got nothing but an extended silence, while his mother always seemed to get very detailed instructions. 10. Always remember your mama loves you.

The lunch menu consisted of a seafood appetizer, creamy chicken in a pastry shell, and a green salad--none of which was really kids’ food. Patrick and Caroline toyed silently with their seafood and managed a few obligatory bites. I noticed Diana’s eyes twinkling with amusement as she watched them. I had to admit “Patrick and Caroline aren’t especially fond of shellfish.” When the chicken was served, Caroline didn’t know how to serve herself and cast an imploring look at me that said, “Oh, help! What do I do, Mom?” Before I could react, Diana, so attuned to children, jumped up and came over to serve Caroline and cut up her chicken. I was speechless at her rapid, sympathetic response. Caroline thanked her, then gazed at her in adoration for the rest of the meal. She was in heaven! Dessert was tricky and delicious--ice cream in a slippery chocolate shell. This time two people served all of us, so my children would not have to struggle for themselves. During lunch, Diana made a point of asking Patrick and Caroline about their travels, their schools, and their hobbies. Patrick’s responses were very polite, but tended to be rather subdued and brief. I wanted him to sound a bit more animated. I resisted the urge to give him a sharp kick under the table. Caroline was more talkative. Diana seemed to enjoy my lively, spunky daughter. My children behaved themselves beautifully amidst the unaccustomed formality and luxury. My years of daily training paid off. They answered questions politely, sat up straight in their chairs, and even chewed with their mouths closed. I thought of my mother-in-law’s claim, “You can take those children anywhere.” Their lunch with the Princess of Wales certainly proved her point. I was very proud of them.

Good luck trying to really understand the words of a book full of contradictions and nutty claptrap about things like shellfish and slavery and homosexuality. Concepts quite removed from the simple unconditional love of God.

In this way we will be reminded of their true nature and come to a more ‘objective’ judgement. It is, Marcus says, like: ‘seeing roasted meat and other dishes in front of you and suddenly realizing: This is a dead fish. A dead bird. A dead pig. Or that this noble vintage is grape juice, and the purple robes are sheep wool dyed with shellfish blood. Or making love – something rubbing against your penis, a brief seizure and a little cloudy liquid.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

Jenn’s mind was reeling, but before she could form a response, Maya went on. “I also realized that, more than anything else, Jesus asks us to love one another. He tells us to throw away so many rules that are in the Old Testament because they don’t serve to create love in the world. Why did I feel compelled to follow one rule of Leviticus about a man lying with another man but not so many of the others, like eating shellfish or wearing mixed fabrics? It seems laughable that someone would go to hell for eating shellfish. I asked myself, why are we elevating one law so far above the others? Does caring about that law create more love or less? When it came to my judgment of my own son, it was less.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

If you like shellfish, do me a favor: next time you see a really big cockroach, just tell yourself, “If that could swim, I’d eat it.

Shellfish are bugs. They have a shell like a bug. They have tons of spindly legs and crawl around like bugs (I have a four-leg maximum on things I’ll eat). They even have antennae like, well, like monsters, frankly.

A much studied example is the sea otter in California. The otter all but disappeared during the nineteenth century because of excessive hunting for its pelts. After federal regulators in 1911 forbade further hunting of this lovely creature, the otter made a dramatic comeback. Because it feeds on urchins, with the increase in otters the urchin population went down. With fewer urchins around, the number of kelps, a favorite food of urchins, increased dramatically. This increased the supply of food for fish and protected the coast from erosion. Therefore, protection of only one species, a hub, drastically altered both the economy and the ecology of the coastline. Indeed, finfish dominate in coastal fisheries once dedicated to shellfish.

People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is." "My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with." "A match made in heaven." "Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss? "And what did you make with the saffron?" Michael Saltz asked. "My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease. "Like a paella?" "No, not like a paella. I don't use shellfish, because..." "Oh, right, allergic! Yes, how could I forget?" He had an excellent memory. Or maybe just for me. "It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.

It's a creamy lobster mashed potato, but it's so much more than that. She can taste the the sweet meat of the shellfish, the salinity of the butter, the earthiness of finely chopped chives. The potatoes are soft, lighter than air, almost like they've been whipped for hours. Eden determines that he's used brie instead of cheddar, giving the whole thing a much milder taste.