Lizzy and Jane
Katherine Reay
Top 10 Best Quotes
“You know what he said to me just now? 'I know you.' Like he saw me, the real me, and I was just what he wanted...”
“It felt as if that moment, no matter the outcome between life and death, it was love that mattered and the only thing that could bridge a link between the two. For Andy. For Brian. For me. There were my shallow waters. The cakes? The potpies? Those came from my heart. The clothes, the face creams, and even Feast? None of it is bad, but none of it worthy of defining me or worth of defining love. And yet those were the objects of my affection, my time, my work, and my life.”
“My mind drifted to my last birthday. I had concealed the day away, hoping no one would find out. I realized as the sun flashed across the room that I had done that to escape disappointment. What if someone had known but still found it unworthy of celebration? What if, in fact, I really didn't matter outside of my cooking? Each day I justified my life through purpose.”
“My knees almost buckled as I tasted blueberry honey, raspberry honey, wildflower honey, sunflower honey---I bought six jars without even thinking. "What are you going to do with all that?" Jane asked. "I have no idea, but I sense lots of baking, even some infusions. I can take what we don't use back to New York. Honey carries such local flavor; they'll be so fresh at Feast.”
“I closed my eyes to hug him tighter and give him that elusive feeling of unconditional love and complete safety. The feeling we seek but, in this life and in this world, perhaps never quite find.”
“You were right. Food is communal. Mom once told me that it was no accident that Jesus's first miracle was at a wedding. It was a sign that he was the Master of the Feast---and all celebrations involve a feast. Some of the best, most thankful moments of our lives involve food----almost all, really." I tapped Emma, resting on Jane's lap. "You see it in Austen. She only mentions food as a means to bring characters together, reveal aspects of their nature and their moral fiber. Hemingway does the same, though he skews more towards the drinks. Nevertheless, it's never about the food----it's about what the food becomes, in the hands of the giver and the recipient.”
“What's your favorite spice?" "Hmm... It changes all the time." I dug around in my box. "I found a blend the other day I really liked. Feast has no cultural root, but even so, I never cook Indian, so I don't come across this every day." I pulled out a pouch and opened it for him. "I like that." He sniffed again. "I think it reflects my mood lately. It's a regional blend called Garam Masala, so you can find endless permutations, but they're all earthy, subdued, almost sad---a mixture of peppercorns, cloves, cinnamon, black-and-white cumin seeds, and black, brown, and green cardamom pods. This is the brightest iteration I've found. It pushes the green cardamom more and has a fresh kick at the end. Maybe that's what I want to happen in me." "I like the fresh kick.”
“What can I say? You left me alone for five days, and between Cecilia and my own thoughts, I got deeper than usual." I shrugged. "I don't think we get exempt from the pain because we live good lives. Some circumstances we can't control -- in fact, most are truly beyond our abilities. Instead maybe it's how we get made new; it's one of the only times we slow down enough to listen and receive grace, real grace.”
“We started in produce. It's my favorite section, but it can be the hardest too---because vegetables carry a whole variety of tastes, aftertastes, acids, sugars, textures... Nothing can make you gag faster than a vegetable turned sour in your mouth or your stomach. But I needed tons of them because nothing delivers vitamins, minerals, fibers, and nutrients in such digestible ways. Beets, radishes, carrots, kale, and spinach had worked for Jane. I wanted to expand my list to broccoli, red and green cabbages, and other dark greens. I even played with the idea of baby roasted brussels sprouts---strong taste, even sometimes bitter, but if prepared right, that very element could appeal to Jane and Tyler. Olive oiled, salted, peppered, and broiled---it might remind them of popcorn with a sharp tang and a nutritional wallop on the side.”
“We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting. For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.”
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Book Keywords:
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