25
" Back then, come July, and the blazers would again make their way out of the steel trunks and evenings would be spent looking at snow-capped mountains from our terrace and spotting the first few lights on the hills above. It was the time for radishes and mulberries in the garden and violets on the slopes. The wind carried with it the comforting fragrance of eucalyptus. It was in fact all about the fragrances, like you know, in a Sherlock Holmes story. Even if you walked with your eyes closed, you could tell at a whiff, when you had arrived at the place, deduce it just by its scent. So, the oranges denoted the start of the fruit-bazaar near Prakash ji’s book shop, and the smell of freshly baked plum cake meant you had arrived opposite Air Force school and the burnt lingering aroma of coffee connoted Mayfair. But when they carved a new state out of the land and Dehra was made its capital, we watched besotted as that little town sprouted new buildings, high-rise apartments, restaurant chains, shopping malls and traffic jams, and eventually it spilled over here. I can’t help noticing now that the fragrances have changed; the Mogra is tinged with a hint of smoke and will be on the market tomorrow. The Church has remained and so has everything old that was cast in brick and stone, but they seem so much more alien that I almost wish they had been ruined.’
('Left from Dhakeshwari') "
― Kunal Sen
28
" In my contact with people I find that, as a rule, it is only the little, narrow people who live for themselves, who never read good books, who do not travel, who never open up their souls in a way to permit them to come into contact with other souls -- with the great outside world. No man whose vision is bounded by colour can come into contact with what is highest and best in the world. In meeting men, in many places, I have found that the happiest people are those who do the most for others; the most miserable are those who do the least. I have also found that few things, if any, are capable of making one so blind and narrow as race prejudice. I often say to our students, in the course of my talks to them on Sunday evenings in the chapel, that the longer I live and the more experience I have of the world, the more I am convinced that, after all, the one thing that is most worth living for -- and dying for, if need be -- is the opportunity of making some one else more happy and more useful. "
― Booker T. Washington
31
" She loved sinking into her bed on evenings like this, but apparently she shouldn't, because it worried her aunts, who thought she ought to be out dancing. It worried her a little bit, too, because what if they were right, and because sometimes a great loneliness welled up in her and threatened all the dams she built to hold it back. You couldn't cure loneliness by wallowing in it, up above the world, on an island removed from everything. She knew that. But she had such a hard time with all the cures. They seemed rough and brusque and brutal, as if they abused her skin with a pot scrubber . . . forcing herself into a mass of people, a stranger among strangers. . . . But it was much more tempting to curl up with a book under her thick white comforter.Still, sometimes after she curled up, she regretted her lack of courage and felt bleakly l "
34
" She wrote, in the last pages, of feeling all the evil of the neighborhood around her. Rather, she wrote obscurely, good and evil are mixed together and reinforce each other in turn. Marcello, if you thought about it, was really a good arrangement, but the good tasted of the bad and the bad tasted of the good, it was a mixture that took your breath away. A few evenings earlier, something had happened that had really scared her. Marcello had left, the television was off, the house was empty, Rino was out, her parents were going to bed. She was alone in the kitchen washing the dishes and was tired, really without energy, when there was an explosion. She had turned suddenly and realized that the big copper pot had exploded. Like that, by itself. It was hanging on the nail where it normally hung, but in the middle there was a large hole and the rim was lifted and twisted and the pot itself was all deformed, as if it could no longer maintain its appearance as a pot. Her mother had hurried in in her nightgown and blamed her for dropping it and ruining it. But a copper pot, even if you drop it, doesn't break and doesn't become misshapen like that. " It's this sort of thing," Lila concluded, " that frightens me. More than Marcello, more than anyone. And I feel that I have to find a solution, otherwise, everything, one thing after another, will break, everything, everything. "
39
" In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake. "
― Ellen Herrick , The Forbidden Garden
40
" I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods. "
― Stacey Ballis , Off the Menu