2
" The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.
“The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock. "
― Tamar Adler , An Everlasting Meal: Cooking with Economy and Grace
3
" I walked down the empty Broad to breakfast, as I often did on Sundays, at a tea-shop opposite Balliol. The air was full of bells from the surrounding spires and the sun, casting long shadows across the open spaces, dispelled the fears of night. The tea-shop was hushed as a library; a few solitary men in bedroom slippers from Balliol and Trinity looked up as I entered, then turned back to their Sunday newspapers. I ate my scrambled eggs and bitter marmalade with the zest which in youth follows a restless night. I lit a cigarette and sat on, while one by one the Balliol and Trinity men paid their bills and shuffled away, slip-slop, across the street to their colleges. It was nearly eleven when I left, and during my walk I heard the change-ringing cease and, all over the town, give place to the single chime which warned the city that service was about to start. "
― Evelyn Waugh , Brideshead Revisited
