Spoon And Fork Love Quotes

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Plastic ware," he said slowly, "like knives and forks and spoons?" I brushed a bit of dirt off the back of my car—was that a scratch?—and said casually, "Yeah, I guess.Just the basics, you know." "Did you need plastic ware?" he asked. I shrugged. "Because," he went on, and I fought the urge to squirm, "it's so funny, because I need plastic ware. Badly." "Can we go inside, please?" I asked, slamming the trunk shut. "It's hot out here." He looked at the bag again, then at me. And then, slowly, the smile I knew and dreaded crept across his face. "You bought me plastic ware," he said. "Didn't you?' "No," I growled, picking at my license plate. "You did!" he hooted, laughing out loud. "You bought me some forks. And knives. And spoons. Because—" "No," I said loudly. "—you love me!" He grinned, as if he'd solved the puzzler for all time, as I felt a flush creep across my face. Stupid Lissa. I could have killed her. "It was on sale," I told him again, as if this was some kind of an excuse. "You love me," he said simply, taking the bag and adding it to the others. "Only seven bucks," I added, but he was already walking away, so sure of himself. "It was on clearance, for God's sake." "Love me," he called out over his shoulder, in a singsong voice. "You. Love. Me.
Sarah Dessen (This Lullaby)
You bought me some forks. And knives. And spoons. Because you love me!
Sarah Dessen (This Lullaby)
Like most people who love to cook, I like the tangible things...but what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that's what we're often responding to: that something else behind the fork or the spoon, the familiar story that food tells.
Molly Wizenberg
You bought me plastic ware," he said. "Didn't you?' "No," I growled, picking at my license plate. "You did!" he hooted, laughing out loud. "You bought me some forks. And knives. And spoons. Because—" "No," I said loudly. "—you love me!" He grinned, as if he'd solved the puzzler for all time, as I felt a flush creep across my face. Stupid Lissa. I could have killed her. "It was on sale," I told him again, as if this was some kind of an excuse. "You love me," he said simply, taking the bag and adding it to the others. "Only seven bucks," I added, but he was already walking away, so sure of himself. "It was on clearance, for God's sake." "Love me," he called out over his shoulder, in a singsong voice. "You. Love. Me.
Sarah Dessen (This Lullaby)
He put the fork, knife, and spoon back in his pocket and tucked the flower behind his ear, then walked to the door, reaching it right before that butler did. He gave the man a glare—it was only a matter of time before he cracked and tried to kill them all—then pulled open the door. (...) “Nice flower,” the kandra said. “Can I have your skeleton when you’re dead?” “My…” Wayne felt at his head. “You’re a Bloodmaker, correct? Can heal yourself? Bloodmaker bones tend to be particularly interesting, as your time spent weak and sickly creates oddities in your joints and bones that can be quite distinctive. I’d love to have your skeleton. If you don’t mind.” Taken aback by this request, Wayne stopped in place. Then he ran past him, pushing into the room where Wax and Steris were talking. “Wax,” he complained, pointing, “the immortal bloke is being creepy again.
Brandon Sanderson (The Bands of Mourning (Mistborn, #6))
As the brother put the carving knife aside, he said, "Stuffing?" "Am I breathing?" Phury shoved a spoon into the bird and piled high. "Mashed?" "Do you have gravy?" "Am I breathing?" V cracked a smile. "Roger that. And affirmative on the gravy." When a plate was put in front of him, he glanced up. "No veggies? Not that I'm looking a gift horse in the mouth." "Vegetable matter is a waste of porcelain space." Phury pushed a knife and fork across the butcher block. "Ask yourself, would I sacrifice the surface area of mashed or stuffing for peas?" "I love you.
J.R. Ward (The Thief (Black Dagger Brotherhood, #16))
Remember to value who you are no matter what. Believe you are worth being loved and don’t ever settle.
Leah DeCesare (Forks, Knives, and Spoons)
Mom would hate it if she knew I told Coco this stuff. She'd hate it, and she wouldn't even admit that to me, because she'd be too worried about making me uncomfortable or ashamed. She's like a silverware divider with a conscience, trying to keep us all separate and safe without making the forks feel bad about not being spoons or the spoons feel worried that the forks shouldn't be so poky.
Emily Henry (The Love That Split the World)
My old man 16 years old during the depression I’d come home drunk and all my clothing– shorts, shirts, stockings– suitcase, and pages of short stories would be thrown out on the front lawn and about the street. my mother would be waiting behind a tree: “Henry, Henry, don’t go in . . .he’ll kill you, he’s read your stories . . .” “I can whip his ass . . .” “Henry, please take this . . .and find yourself a room.” but it worried him that I might not finish high school so I’d be back again. one evening he walked in with the pages of one of my short stories (which I had never submitted to him) and he said, “this is a great short story.” I said, “o.k.,” and he handed it to me and I read it. it was a story about a rich man who had a fight with his wife and had gone out into the night for a cup of coffee and had observed the waitress and the spoons and forks and the salt and pepper shakers and the neon sign in the window and then had gone back to his stable to see and touch his favorite horse who then kicked him in the head and killed him. somehow the story held meaning for him though when I had written it I had no idea of what I was writing about. so I told him, “o.k., old man, you can have it.” and he took it and walked out and closed the door. I guess that’s as close as we ever got.
Charles Bukowski (Love Is a Dog from Hell)
Ultimately, the roast turkey must be regarded as a monument to Boomer's love. Look at it now, plump and glossy, floating across Idaho as if it were a mammoth, mutated seed pod. Hear how it backfires as it passes the silver mines, perhaps in tribute to the origin of the knives and forks of splendid sterling that a roast turkey and a roast turkey alone possesses the charisma to draw forth into festivity from dark cupboards. See how it glides through the potato fields, familiarly at home among potatoes but with an air of expectation, as if waiting for the flood of gravy. The roast turkey carries with it, in its chubby hold, a sizable portion of our primitive and pagan luggage. Primitive and pagan? Us? We of the laser, we of the microchip, we of the Union Theological Seminary and Time magazine? Of course. At least twice a year, do not millions upon millions of us cybernetic Christians and fax machine Jews participate in a ritual, a highly stylized ceremony that takes place around a large dead bird? And is not this animal sacrificed, as in days of yore, to catch the attention of a divine spirit, to show gratitude for blessings bestowed, and to petition for blessings coveted? The turkey, slain, slowly cooked over our gas or electric fires, is the central figure at our holy feast. It is the totem animal that brings our tribe together. And because it is an awkward, intractable creature, the serving of it establishes and reinforces the tribal hierarchy. There are but two legs, two wings, a certain amount of white meat, a given quantity of dark. Who gets which piece; who, in fact, slices the bird and distributes its limbs and organs, underscores quite emphatically the rank of each member in the gathering. Consider that the legs of this bird are called 'drumsticks,' after the ritual objects employed to extract the music from the most aboriginal and sacred of instruments. Our ancestors, kept their drums in public, but the sticks, being more actively magical, usually were stored in places known only to the shaman, the medicine man, the high priest, of the Wise Old Woman. The wing of the fowl gives symbolic flight to the soul, but with the drumstick is evoked the best of the pulse of the heart of the universe. Few of us nowadays participate in the actual hunting and killing of the turkey, but almost all of us watch, frequently with deep emotion, the reenactment of those events. We watch it on TV sets immediately before the communal meal. For what are footballs if not metaphorical turkeys, flying up and down a meadow? And what is a touchdown if not a kill, achieved by one or the other of two opposing tribes? To our applause, great young hungers from Alabama or Notre Dame slay the bird. Then, the Wise Old Woman, in the guise of Grandma, calls us to the table, where we, pretending to be no longer primitive, systematically rip the bird asunder. Was Boomer Petaway aware of the totemic implications when, to impress his beloved, he fabricated an outsize Thanksgiving centerpiece? No, not consciously. If and when the last veil dropped, he might comprehend what he had wrought. For the present, however, he was as ignorant as Can o' Beans, Spoon, and Dirty Sock were, before Painted Stick and Conch Shell drew their attention to similar affairs. Nevertheless, it was Boomer who piloted the gobble-stilled butterball across Idaho, who negotiated it through the natural carving knives of the Sawtooth Mountains, who once or twice parked it in wilderness rest stops, causing adjacent flora to assume the appearance of parsley.
Tom Robbins (Skinny Legs and All)
Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.
Molly Wizenberg (A Homemade Life: Stories and Recipes from My Kitchen Table)
You carried your infant daughter in one arm, and walked with me, a child six years of age, tired, trudging beside you. You left that nightmare behind. And you left behind other things, too. The elm trees that lined your street. The familiar scent of autumn. The baker's smile when he handed you the fresh bread, the song of the peddlers in the street, the sound of strangers around you talking, haggling, buying, singing, speaking, fighting in a language you understood. Your friends. Your career. Your home. Your dreams. Your family. Your memories. Pots, pans, the fine silver spoons and forks. Photographs. Heirlooms. Your favorite dresses. Your father's grave. The colorful wares of the markets at the new year. Streets you knew by name. Cab drivers who recited poetry. The halls of your old university. You left whatever you couldn't fit into a single suitcase behind you and closed the door of your home for the last time, the dishes washed, the beds made, the curtains drawn, thinking, "Perhaps, perhaps we will come back," and you shut the door, and left, without knowing if you'd ever find home again.
Parnaz Foroutan (Radical Hope: Letters of Love and Dissent in Dangerous Times)
Sppooooon!!! Where are yoooooouuuu?” The Enchanted Spoon was a bit frightened of the key and had taken to hiding, because the key kept on wanting to kiss the spoon. Wish was so delighted with her success in bringing the spoon and the key and the pins to life that she accidentally did the same with Bodkin’s fork, and regrettably that created a love triangle. The fork decided that it was in love with the key, and that the unfortunate spoon was its main rival. So Bodkin would be trying to eat his supper, and the fork would leap heroically out of Bodkin’s hand to pin the Enchanted Spoon to the ground. Or the spoon would find himself being stalked… and the fork would challenge him to a fight… and the spoon would stick out his chest like a proud swordsman, and the two of them would conduct a complicated spoon-and-fork fight, lunging and parrying and dueling and ambushing each other across the Sweet Track.
Cressida Cowell (Twice Magic (The Wizards of Once #2))
Celebrating something?” she asked. A wicked smile formed on his lips, showing off his dimples. “Just a good night’s sleep.” She smiled, too, though not without some reservation. Just what kind of person had they partnered with? A thief and an arsonist? Camille placed a napkin in her lap and devoured a slice of buttered toast. Oscar hadn’t returned from his walk until well after dark the night before. Camille had already turned down the lamps, pulled the blankets up to her ears, and buried her head in her pillow to avoid having to speak to or see him. “Oscar.” She felt her pulse rise. “What I said to you yesterday was miserable.” He kept his attention on his eggs. “I didn’t mean to be so thoughtless. I was just trying to avoid your question.” Oscar finished chewing. “I’m sorry, too,” he whispered. “So what about Randall don’t you want to talk about?” The fork slipped between her damp fingers, and she set it on the rim of the plate. “It’s just…I haven’t talked about it with anyone. I don’t really know how to put it.” She wanted to be desperately in love with Randall and not just fond of him. She didn’t want to need to marry Randall; she just wanted to want to. It had been her father’s greatest hope for her-and for the company. There was no way to explain it all to Oscar, though, without going into her father’s poor finances. As she drew her palm into her lap, it left a handprint of sweat on the lacquered cherry table. Oscar eyed the evaporating mark. “What are you so nervous about?” She massaged the healed wound on her temple. It still ached, but she couldn’t stop feeling for it each time she thought of her father. “If you were about to be married, wouldn’t you be nervous?” she asked. He took a sip of his black tea. “Nothing to be nervous about if you’re marrying the right person.” Camille dumped a spoonful of sugar into her tea. She knew she shouldn’t have bothered asking anyone, especially not a man. Oscar stopped, his forkful of eggs halfway to his mouth. “Are you rethinking the wedding?” Camille choked on a bite of toast. “No!” she said, hammering out a cough. “Of course not.
Angie Frazier (Everlasting (Everlasting, #1))
What do you call an evil leader digging a hole? Darth Spader   What do you call Obi Wan eating crunchy toast? Obi Crumb   What do call a padawan who likes to play computer games? i'Pad' me   What do you call a starship pilot who likes to drink cocoa? Han Coco   What starship is always happy to have people aboard? The Millennium Welcome   What did Yoda say to Luke while eating dinner? Use the fork Luke.   What do you call a Sith who won't fight? A Sithy.   Which Star Wars character uses meat for a weapon instead of a Lightsaber? Obi Wan Baloney.   What do call a smelly droid? R2DPOO   What do call a droid that has wet its pants? C3PEE0   What do you call a Jedi who loves pies? Luke PieWalker?   What do call captain Rex when he emailing on a phone? Captain Text   What evil leader doesn’t need help reaching? Ladder the Hutt   What kind of evil lord will always say goodbye? Darth Later   Which rebel will always win the limbo? Han LowLow   What do you call R2D2 when he’s older? R2D3   What do you call R2D2 when he’s busting to go to the toilet? R2DLoo   What do call Padme’s father? Dadme   What’s do you call the Death Star when its wet? The Death Spa   What do call R2D2 when he climbs a tree? R2Tree2   What do you say a Jedi adding ketchup to his dinner? Use the sauce Luke.   What star wars baddy is most likely to go crazy? Count KooKoo   What do call Count Dooku when he’s really sad? Count Boohoo   Which Jedi is most likely to trick someone? Luke Liewalker   Which evil lord is most likely to be a dad? Dadda the Hutt   Which rebel likes to drink through straws? Chew Sucker   Which space station can you eat from? The Death bar   What do call a moody rebel? Luke Sighwalker   What do you call an even older droid R2D4   What do call Darth Vader with lots of scrapes? Dearth Grazer   What call an evil lord on eBay? Darth Trader   What do call it when an evil lord pays his mum? Darth Paid-her   What do call an evil insect Darth Cicada   What sith always teases? General Teasers   Who's the scariest sith? Count Spooko   Which sith always uses his spoon to eat his lunch Count Spoonu   What evil lord has lots of people living next door? Darth Neighbour   What Jedi always looks well dressed? Luke TieWalker   Which evil lord works in a restaurant? Darth waiter   What do you call a smelly storm trooper? A storm pooper   What do you call Darth Vader digging a hole? Darth Spader   What do you C3PO wetting his pants? C3PEE0   What do you call Asoka’s pet frog? Acroaka   What do you call a Jedi that loves pies? Luke Piewalker   What rebel loves hot drinks? Han Coco   What did Leia say to Luke at the dinner table? Use the fork Luke.   What do call Obi Wan eating fruit? Obi plum   What do you call Obi in a band? Obi Drum   What doe Luke take out at night? A Night Sabre   What is the favourite cooking pot on Endor? The e Wok
Reily Sievers (The Best Star Wars Joke Book)
I once had dinner here, and they had two different sized forks.” I laugh under my breath. “And knives. And spoons, too. And I’m pretty sure I ate a pigeon.” My head tilts back with the force of my guffaw. “You probably did.” His eyes soak me in. “I love watching you laugh.” My heart soars. “I love you.” He smiles, standing to full height again. “Did you have a pool house?” “Yeah, I did.” “Did you have a game room?” “Uh huh.” “Did you have wings?
Jay McLean (First and Forever (Heartache Duet, #2))
I went into the bar and sank into a leather bar seat packed with down. Glasses tinkled gently, lights glowed softly, there were quiet voices whispering of love, or ten per cent, or whatever they whisper about in a place like that. A tall fine-looking man in a gray suit cut by an angel suddenly stood up from a small table by the wall and walked over to the bar and started to curse one of the barmen. He cursed him in a loud clear voice for a long minute, calling him about nine names that are not usually mentioned by tall fine-looking men in well cut gray suits. Everybody stopped talking and looked at him quietly. His voice cut through the muted rhumba music like a shovel through snow. The barman stood perfectly still, looking at the man. The barman had curly hair and a clear warm skin and wide-set careful eyes. He didn’t move or speak. The tall man stopped talking and stalked out of the bar. Everybody watched him out except the barman. The barman moved slowly along the bar to the end where I sat and stood looking away from me, with nothing in his face but pallor. Then he turned to me and said: “Yes, sir?” “I want to talk to a fellow named Eddie Prue.” “So?” “He works here,” I said. “Works here doing what?” His voice was perfectly level and as dry as dry sand. “I understand he’s the guy that walks behind the boss. If you know what I mean.” “Oh. Eddie Prue.” He moved one lip slowly over the other and made small tight circles on the bar with his bar cloth. “Your name?” “Marlowe.” “Marlowe. Drink while waiting?” “A dry martini will do.” “A martini. Dry. Veddy, veddy dry.” “Okay.” “Will you eat it with a spoon or a knife and fork?” “Cut it in strips,” I said. “I’ll just nibble it.” “On your way to school,” he said. “Should I put the olive in a bag for you?” “Sock me on the nose with it,” I said. “If it will make you feel any better.” “Thank you, sir,” he said. “A dry martini.” He took three steps away from me and then came back and leaned across the bar and said: “I made a mistake in a drink. The gentleman was telling me about it.” “I heard him.” “He was telling me about it as gentlemen tell you about things like that. As big shot directors like to point out to you your little errors. And you heard him.” “Yeah,” I said, wondering how long this was going to go on. “He made himself heard—the gentleman did. So I come over here and practically insult you.” “I got the idea,” I said. He held up one of his fingers and looked at it thoughtfully. “Just like that,” he said. “A perfect stranger.” “It’s my big brown eyes,” I said. “They have that gentle look.” “Thanks, chum,” he said, and quietly went away. I saw him talking into a phone at the end of the bar. Then I saw him working with a shaker. When he came back with the drink he was all right again.
Raymond Chandler (The High Window (Philip Marlowe #3))
This is Giselda’s recipe: Acquacotta from the Maremma Ingredients: Two or three large onions; green vegetables (like cabbage or spinach); tomatoes; one egg per person, toasted bread, some grated pecorino cheese. Put a generous amount of good olive oil from the Maremma into a big pan. Add two or three large onions sliced up and gently fry them. Then turn down the heat and cook until the onions almost go mushy. Add tomatoes cut into pieces and continue to cook, adding herbs such as basil, and some chopped-up celery. When this has all cooked add water (but if there is good broth available, this is better). Boil for fifteen minutes. Fry some toasted slices of bread in a frying pan and sprinkle grated pecorino cheese on top. Add one egg per person (making sure they don’t all join together, so break them into the pan gently). After about one or two minutes, when the eggs begin to set, remove the pan from the fire. Pour the soup into dishes and put the bread and egg on top. We all LOVED the scrummy sweet Fritelle di San Giuseppe that we finished off supper with. Ingredients: Two glasses of water; two dessert spoons of very good olive oil; three dessert spoons of sugar; 250 grams of wheat flour; two whole eggs; one sachet of vanilla sugar (one gram); a pinch of salt; half a teaspoon of bicarbonate of soda, the grated zest of one lemon. In a pan, heat up water, sugar, salt, grated lemon zest and the oil. When it is boiling, remove from the heat and add all the flour immediately and all in one go. Stir very well and until well mixed (this will take about ten minutes). Leave the mix to cool down and then add both eggs one at a time. Mix well. ONLY AT THIS STAGE, add the bicarbonate of soda and vanilla and mix again for another two or three minutes. Pour plenty of oil into a frying pan and heat to boiling point and throw in the mix little by little (about the size of a large walnut). Fry – if the mixture has been properly prepared, it will swell in size immediately – and turn it with a fork so it cooks evenly. Remove from the heat and toss it in sugar immediately and then put on a cloth (to absorb extra fat) and eat when still warm and never cold!
Angela Petch (A Tuscan Memory)
Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.
Jacques Pépin (The Apprentice: My Life in the Kitchen)
That dog has been my companion for two years,” Christopher snapped. “The last thing I would subject him to is that bedlam of a household. He doesn’t need chaos. He doesn’t need noise and confusion--” He was interrupted by an explosion of wild barking, accompanied by an earsplitting metallic crash. Albert had come racing through the entrance hall and had crossed paths with a housemaid bearing a tray of polished silver flatware. Beatrix caught a glimpse of forks and spoons scattering to the doorway, just before she was thrown bodily to the receiving room floor. The impact robbed her of breath. Stunned, she found herself pinned to the carpet and covered by a heavy masculine weight. Dazedly she tried to take in the situation. Christopher had jumped on her. His arms were around her head…he had instinctively moved to shelter her with his own body. They lay together in a confusion of limbs and disheveled garments and panting breaths. Lifting his head, Christopher cast a wary glance at their surroundings. For a moment, the blank ferocity of his face frightened Beatrix. This, she realized, was how he had looked in battle. This was what his enemies had seen as he had cut them down. Albert rushed toward them, baying furiously. “No,” Beatrix said in a low tone, extending her arm to point at him. “Down.” The dog’s barking flattened into a growl, and he slowly lowered to the floor. His gaze didn’t move from his master. Beatrix turned her attention back to Christopher. He was gasping and swallowing, struggling to regain his wits. “Christopher,” she said carefully, but he didn’t seem to hear. At this moment, no words would reach him. She slid her arms around him, one at his shoulders, the other at his waist. He was a large man, superbly fit, his powerful body trembling. A feeling of searing tenderness swept through her, and she let her fingers stroke the rigid nape of his neck. Albert whined softly, watching the two of them. Beyond Christopher’s shoulder, Beatrix glimpsed the housemaid standing uncertainly at the doorway, stray forks clutched in her hand. Although Beatrix didn’t give a fig about appearances or scandal, she cared very much about shielding Christopher during a vulnerable moment. He would not want anyone to see him when he was not fully in command of himself. “Leave us,” she said quietly. “Yes, miss.” Gratefully the maid fled, closing the door behind her.
Lisa Kleypas (Love in the Afternoon (The Hathaways, #5))
Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same size as the noodles. Half real noodles, half zucchini noodles, so everything twirls the same on your fork, but you halve the carbs and cut down the calories significantly." She grabs a tasting spoon and lets me taste the chicken, simmering gently in a rich lemony sauce. "That is amazing. So light and fresh, but still depth in flavor." "I love this recipe, especially in the winter like this; it just tastes like spring to me.
Stacey Ballis (Off the Menu)
Escoffier set the table. He'd found a Japanese kimono, an obvious prop from some theater production, to use as a tablecloth. Paris had secretly fallen in love with all things oriental. It was red silk brocade, covered with a flock of white flying cranes, and made from a single bolt of fabric. The neckline and cuffs were thickly stained with stage makeup but the kimono itself was quite beautiful. It ran the length of the thin table. The arms overhung one end. Outside the building he'd seen a garden with a sign that read "Please do not pick." But it was, after all, for a beautiful woman. Who would deny him? And so Escoffier cut a bouquet of white flowers: roses, peonies and a spray of lilies, with rosemary stalks to provide the greenery. He placed them in a tall water glass and then opened the basket of food he'd brought. He laid out the china plates so that they rested between the cranes, and then the silver knives, forks and spoons, and a single crystal glass for her champagne. Even though it was early afternoon, he'd brought two dozen candles. The food had to be served 'à la française'; there were no waiters to bring course after course. So he kept it simple. Tartlets filled with sweet oysters from Arcachon and Persian caviar, chicken roasted with truffles, a warm baguette, 'pâté de foie gras,' and small sweet strawberries served on a bed of sugared rose petals and candied violets.
N.M. Kelby (White Truffles in Winter)
We all LOVED the scrummy sweet Fritelle di S. Giuseppe that we finished off supper with. Ingredients: 2 glasses of water; 2 dessert spoons of very good olive oil; 3 dessert spoons of sugar; 250 grams of wheat flour; 2 whole eggs; 1 sachet of vanilla sugar (1 gram); a pinch of salt; ½ teaspoon of bicarbonate of soda, the grated zest of one lemon. In a pan, heat up water, sugar, salt, grated lemon and the oil. When it is boiling, remove from the heat and add all the flour immediately and all in one go. Stir very well and until well mixed (this will take about 10 minutes). Leave the mix to cool down and then add both eggs one at a time. Mix well. ONLY AT THIS STAGE, add the bicarbonate of soda and vanilla and mix again for another 2 or 3 minutes. Pour plenty of oil into a frying pan and heat to boiling point and throw in the mix little by little (about the size of a large walnut). Fry – if the mixture has been properly prepared, it will swell in size immediately and turn it with a fork so it cooks evenly. Remove from the heat and toss it in sugar immediately and then put on a cloth (to absorb extra fat) and eat when still warm and never cold!
Angela Petch (A Tuscan Memory: Italian journeys)
Are you Italian?” Nico asked, putting down his drink. I looked up at him. “A quarter, and how did you know that? I don’t look it.” “You kind of do, plus you use a spoon like Gina, that’s the waitress, and she’s half Italian.” I shrugged, having picked up the habit from my nonna. “What else are you?” he asked. “I’m also a quarter Māori, part French, Welsh, Danish, and English.” His eyes twinkled at me. “Add a few more countries in there and you’ll be a one-woman United Nations.” I smiled at that and lifted the pasta to my mouth. Gina returned with Nico’s plate of food, causing me to lower the fork momentarily, making me wonder whether I should wait for him, but Gina started asking him questions about university, so I took a bite. I shivered at the delicious taste of garlic, the chef having put the perfect amount in, just how my nonna would’ve made it. The waitress disappeared as Nico picked up his fork, twirling the spaghetti onto it without the aid of a spoon. “Looks like you got the best parts out of all of those nationalities,” he said. I blushed at the compliment, always embarrassed when people said nice things about my looks. “Thanks.” “You’re welcome,” he replied, popping the spaghetti into his mouth, his unusual eyes once more twinkling at me, so bright that I understood why his adoptive parents had chosen him.
Marita A. Hansen (Love Hate Love)
There’s so much in life that is fragile, she thought, but it only means you should love it more, hold it closer, instead of keeping it at a distance worried that it will break your heart.
Leah DeCesare (Forks, Knives, and Spoons)